About the Recipe
This dish originates from 16th-century central Italy, where olive growers would toast bread over a fire to sample their freshly pressed oil, a practical act that evolved into a beloved antipasto whose name derives from the Roman bruscare, meaning "to roast over coals." Traditionally, it features rustic, grilled slices of bread rubbed with raw garlic to create a fragrant abrasion, anointed with peppery new olive oil, and topped with a simple, bright mixture of diced tomatoes, basil, and salt. This iconic starter showcases the quality of its few ingredients and remains a staple for celebrating the harvest, served as a flavorful opening to a meal or as a casual snack on crostini for entertaining.
Ingredients
1 1/2 pounds (680 g) best-quality, in-season fresh tomatoes, preferably a mix of varieties, cored and diced
15 large basil leaves, thinly sliced into a chiffonade
Extra-virgin olive oil, for the tomatoes and toasts
Red or white wine vinegar or true balsamic vinegar, to taste
8 medium slices freshly toasted bread
3 medium cloves garlic, halved
Finishing sea salt (such as fleur de sel), kosher salt, or flaky salt (such as Maldon)
Preparation
Step 1
In a large bowl, combine tomatoes with basil and enough olive oil to generously coat. If using wine vinegar, add a splash. Toss gently, taste, and add more wine vinegar if desired.
Step 2
Rub garlic cloves on top surface of each toast; rub only as much as you want. (More will make the toasts more garlicky, while a lighter hand will deliver a milder flavor.) Drizzle olive oil on each toast and season with salt.
Step 3
Spoon tomatoes onto each toast, including any liquid that has accumulated. Season generously with salt. If using true balsamic vinegar, drizzle it sparingly on top. Serve right away.