epicurious5.0
Gingery Tomato Bruschetta
Flavored with fresh ginger, nutty sesame oil, scallion, and a dash of soy, these summery bites are a reimagined version of an old favorite.
👥 4 Servings⏱️ Prep & Cook: 20 min👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Toss 1 scallion, thinly sliced, 9 oz. cherry tomatoes, halved, quartered if large, 1 Tbsp. extra-virgin olive oil, 2 tsp. finely grated peeled ginger, 2 tsp. toasted sesame oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. unseasoned rice vinegar, ½ tsp. soy sauce, and a pinch of sugar in medium bowl until combined and tomatoes are well coated. Taste and season with more kosher salt if needed. Let sit at room temperature while you toast the bread.
. cherry tomatoes, halved, quartered if large9 oz. extra-virgin olive oil, divided3 Tbsp. finely grated peeled ginger2 tsp. toasted sesame oil, plus more for serving2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp. unseasoned rice vinegar1 tspPinch of sugar
2
Heat remaining 2 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium. Fry bread, turning halfway through, until golden brown, about ⏱️ 6 minutes. Transfer to a cutting board. Rub 1 side of each toast with 1 garlic clove and cut each slice into thirds crosswise.
. extra-virgin olive oil, divided3 Tbsp
3
Arrange crostini on a platter. Spoon tomato mixture over crostini; top with torn basil leaves if desired. Drizzle with sesame oil and sprinkle with flaky sea salt.
Torn basil leaves (for serving; optional)Flaky sea salt
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