Bruschetta with Herbed Tomatoes

Bruschetta with Herbed Tomatoes
Photo by Scott Phillips


  • A scant ¼ tsp. crushed red pepper flakes
  • 1 tsp. chopped fresh thyme
  • 1 tsp. good balsamic vinegar, preferably aged
  • 2 large ripe tomatoes, cut in ¼-inch slices (you should have 12 slices)
  • Kosher salt
  • 4 Tbs. Rosemary Garlic Oil
  • 12 ¾-inch-thick slices from a crusty artisan-style loaf (from about ½ lb. bread)

Heat a gas grill to medium or prepare a medium-hot charcoal fire. (Or heat the broiler to high.) Set the tomato slices on a small rack set over a rimmed baking sheet and sprinkle with 1 Tbs. of the oil, the thyme, red pepper flakes, and 1 tsp. kosher salt. Let sit at room temperature for at least...

View full recipe at Fine Cooking


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