BRUSCHETTA WITH HERBED TOMATOES AND ROSEMARY GARLIC OIL

Servings: six to eight.

For these bruschetta, the quality of the tomatoes makes all the difference. Use good ripe ones from your garden or pick up some at the local farmers’ market.

Ingredients

• 2 large ripe tomatoes, cut in 1/4-inch slices (you should have 12 slices)
• 4 Tbs. Rosemary Garlic Oil
• 1 tsp. chopped fresh thyme
• A scant 1/4 tsp. crushed red pepper flakes
• Kosher salt
• 12 3/4-inch-thick slices from a crusty artisan-style loaf (from about 1/2 lb. bread)
• 1 tsp. good balsamic vinegar, preferably aged

Nutritional Information

Preparation

• 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 10 minutes or up to a couple of hours.
• Brush both sides of the bread with the remaining 3 Tbs. oil. Sprinkle lightly with salt. Grill (or broil) until crisp with prominent grill marks (or nicely browned), about 2 min. Flip and cook the other side in the same manner. Transfer to a platter and let cool to room temperature (they can sit for up to 2 hours, loosely covered).
• Pour the tomato juices from the baking sheet into a small bowl. Before serving, brush these juices on the bread. Top with the tomatoes and a drop or two of balsamic vinegar and serve.

Rosemary Garlic Oil

Yield: Yields 1-1/2 cups.

This wonderfully fragrant oil is the flavor base for many of the dishes in the Tuscan grilling menu. It involves little more than heating the oil so that the garlic and rosemary infuse it. You can make the oil up to five days ahead.

Ingredients

• 1-1/2 cups extra-virgin olive oil
• 6 cloves garlic, smashed and peeled
• 3 sprigs fresh rosemary

Nutritional Information

Preparation

• Heat the olive oil and garlic in a small saucepan over medium heat, stirring occasionally, until the garlic starts to bubble steadily, 3 to 4 min. Add the rosemary, remove from the heat, and let cool to room temperature. Transfer to a clean glass jar or other storage container, cover, and refrigerate. Use within five days.