Ingredients
3 slices 1/2" thick ciabatta
1 medium ripe tomato, chopped
3 Tbs good olive oil
1/4 tsp kosher salt, plus more for the crostini
Freshly ground black pepper
5 basil leaves chiffonade
1 garlic clove, minced
Preparation
Toss together tomatoes (including all seeds and juices), 1 Tbs oil, 1/4 tsp salt, garlic, and pepper to taste. Let stand 10-20 minutes to allow tomatoes to marinate.
Heat remaining 2 Tbs oil in large cast iron skillet over high heat. When oil is shimmering, add slices of ciabatta. Do not crowd the pan. Turn slices after 2-3 minutes, or once bread is crisped and charred on one side. Toast other side until oil is absorbed and bread is crisp and charred. Transfer to a plate a sprinkle with salt.
Add chiffonade of basil to the tomato mixture. Spoon over the crostini, or allow tomatoes to soak into the bread.
