SPICED TOMATO BRUSCHETTE

[Guest guest]

SPICED TOMATO BRUSCHETTE

 

3/4 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/4 teaspoon black peppercorns

1 garlic clove, minced

1/4 cup olive oil

1/2 teaspoon fine sea salt

6 (1/2-inch-thick) slices crusty country-style bread

(each about 5 by 2 1/2 inches)

1 1/4 lb beefsteak tomatoes, halved lengthwise and

sliced crosswise 1/4 inch thick

 

Special equipment: an electric coffee/spice grinder

 

Toast cumin and coriander seeds in a dry small heavy

skillet over moderate heat, stirring, until fragrant

and a shade darker, 2 to 3 minutes. Add peppercorns

and toast, stirring, 1 minute. Cool spices, then

finely grind in coffee/spice grinder.

 

Preheat broiler.

 

Cook garlic in oil in a 12-inch heavy skillet over

moderately low heat, stirring, until fragrant, about 1

minute. Stir in spice mixture and sea salt and cook,

stirring, 1 minute. Brush 1 side of each bread slice

with some of spiced oil and transfer, oiled sides up,

to a baking sheet.

 

Add tomatoes to skillet and cook, without stirring,

until liquid released from tomatoes comes to a simmer,

then remove from heat.

 

Broil bread about 3 inches from heat until pale

golden, about 2 minutes. Turn bread over, then top

with tomatoes and drizzle with juices remaining in

skillet. Broil bruschette about 3 inches from heat

until edges of bread are golden, 1 to 2 minutes.

 

Makes 6 hors d'oeuvre servings.