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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
3/4 teaspoon cumin seeds |
1/2 teaspoon coriander seeds |
1/4 teaspoon black peppercorns |
1 garlic clove, minced |
1/4 cup olive oil |
1/2 teaspoon fine sea salt |
6 (1/2-inch-thick) slices crusty country-style bread (each about 5 by 2 1/2 inches) |
1 1/4 lb beefsteak tomatoes, halved lengthwise and sliced crosswise 1/4 inch thick |
Directions:
1. Toast cumin and coriander seeds in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, 2 to 3 minutes. Add peppercorns and toast, stirring, 1 minute. Cool spices, then finely grind in coffee/spice grinder.
2. Preheat broiler.
3. Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring, until fragrant, about 1 minute. Stir in spice mixture and sea salt and cook, stirring, 1 minute. Brush 1 side of each bread slice with some of spiced oil and transfer, oiled sides up, to a baking sheet.
4. Add tomatoes to skillet and cook, without stirring, until liquid released from tomatoes comes to a simmer, then remove from heat.
5. Broil bread about 3 inches from heat until pale golden, about 2 minutes. Turn bread over, then top with tomatoes and drizzle with juices remaining in skillet. Broil bruschette about 3 inches from heat until edges of bread are golden, 1 to 2 minutes.
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