Charred Tomato Crostini
Created by Martha Stewart • marthstewart.com• Course: Side Dishes • Diet: Vegan • Season(s): Summer, Fall
Ingredients
- rustic bread, cut in thick slices
- garlic clove, cut in half
- extra-virgin olive oil
- beefsteak or other large tomatoes
- coarse salt, and freshly ground pepper to taste
- fresh oregano, de-stemmed
Instructions
How much you need of each ingredient will depend on how many crostini you want to make. You might serve two whole crostini per person as a main dish next to soup or salad or you might cut each crostini into three or four pieces to serve as an hors d'oeuvre. This recipe scales up or down as needed.
Rub each slice of bread with the cut side of a garlic clove then brush bread slices with extra-virgin olive oil. Toast in a heavy skillet (preferably cast-iron) over medium-high heat until golden, about 30 seconds per side; transfer to a platter. Halve tomatoes; brush cut sides with oil. Sear face down in skillet, without moving, until charred, 4 to 5 minutes. Use a metal spatula to loosen tomatoes from pan. Transfer to bread; lightly mash. Season with coarse salt and freshly ground pepper. Sprinkle with fresh oregano leaves.