Grilled Bruschetta with heirloom Tomatoes

Instructions

1. Prepare the tomatoes. Wash 2–3 heirloom tomatoes and slice them thinly. Save any tomato juices that collect while slicing.
2. Prepare the garlic and basil. Peel 1 garlic clove and cut it in half. Stack 5–6 basil leaves, roll them together, and slice them into thin strips.
3. Prepare the bread. Slice a large rustic Italian or ciabatta loaf horizontally. Use one half of the loaf, preferably the flatter bottom half.
4. Heat the grill. Preheat your grill to high heat.
5. Grill the bread. Place the bread on the grill and cook for 1–2 minutes per side, until lightly browned and charred.
6. Add the garlic. Remove the bread from the grill. Rub the cut side of the garlic over the top, bottom, and edges of the warm bread.
7. Add the tomato juices. Pour any juices that collected from the sliced tomatoes evenly over the bread.
8. Add olive oil. Drizzle about half of the ¼ cup olive oil over the bread. Add a small pinch of coarse sea salt.
9. Add the tomatoes. Arrange the sliced heirloom tomatoes across the bread, covering most of the surface.
10. Finish the bruschetta. Drizzle the remaining olive oil over the tomatoes. Sprinkle with the sliced basil and coarse sea salt.
11. Slice and serve. Cut the bruschetta into individual pieces. If desired, finish each piece with a small splash of balsamic vinegar.

Notes