Photo by Andrew Cebulka

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Serves 6

  • Kosher salt to taste
  • 1½ pounds cherry tomatoes halved
  • ¾ cup olive oil divided
  • 1 bunch basil, leaves picked and torn, about 1 cup
  • 6 (1-inch-thick) slices rustic bread, such as a sourdough
  • 1 large garlic clove, peeled and halved
  • Flaky salt to finish
  • Beautiful summer tomatoes need little more than a sprinkle of salt to shine, but they’re irresistible tossed with fresh basil and piled atop grilled bread.

Salt tomatoes generously, toss with ½ cup olive oil and basil; let sit at least 30 minutes. Meanwhile, brush both sides of sliced bread with remaining olive oil and grill until slightly charred, 2 to 3 minutes. Rub cut garlic over toast on both sides. Finish with flaky salt and arrange on a platter. Spoon tomatoes over toast to serve.

Recipe from the simple Life.

  • Recipe by Lauren Utvich

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