Best Bruschetta Ever (Adapted from Bon Appetit)

Best Bruschetta Ever
(Adapted from Bon Appetit)

By the way, leftovers (IF you should have any) are even better the next day after the tomato juices have seeped into the crusty bread – Mmmmmmmm. And be forewarned: it’s a bit messy. I always say, “This dish is not a “first date meal” for sure! But … it’s worth it!

1 garlic clove

Kosher salt

1 tablespoon red wine vinegar

6 TBSP extra virgin olive oil, divided (I used garlic infused for more garlic punch)

¾ lb assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large

Freshly ground black pepper

8 slices ¾”-thick country-style bread (I used a loaf of La Brea French bread)

1 cup (loosely packed) coarsely chopped mixed tender herbs (I used basil, thyme, purple basil and oregano)

10 oz. ricotta


Finely chop garlic, sprinkle with a teaspoon or so of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 tablespoonfuls of oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes. Toss in the herbs and stir.

Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 tablespoonfuls of oil (more if needed) and grill until lightly charred, about 2 minutes per side.

Spread ricotta on toast and top with arugula bits.

Pile on the tomato mixture to each slice, and cut toast in half if you desire. Be prepared to be wowed!