Tomato Bruschetta

This recipe accompanies my article about the evolution of the food language, focusing on how "bruschetta" has evolved over time. Perhaps because I was first introduced to it in the late 1990s, I think of bruschetta as being garlic-rubbed toast topped with tomatoes and basil. I wouldn't think of calling the toast alone without the topping bruschetta--nor would I refer to the topping that way either.

Tomato Bruschetta

6 slices of crusty bread, such as Italian or baguette
3 garlic cloves
Extra-virgin olive oil
Sea salt (or smoked sea salt) and freshly ground black pepper, to taste
2 plum tomatoes, diced
1 tbsp. fresh chopped basil

1. Preheat an oven broiler or, if you have it, prepare a grill with hot coals for grilling. if broiling, place the bread on a baking sheet; if grilling, place the bread directly on the grill. Toast the bread on both sides until golden brown.

2. Crush the garlic cloves with the side of a heavy knife and discard the outer skin. Rub both sides of each piece of toasted bread with the garlic. Drizzle each piece of toast with olive oil and sprinkle with salt and pepper.

3. Combine the diced tomatoes and chopped basil in a medium bowl. Drizzle with olive oil, season with salt and pepper, and stir to combine. Spoon the tomato topping onto the toast and serve.

Related:
On Food and Language: Evolution of "Bruschetta"