Garden Tomato Bruschetta

Instructions

1. Broiler: Preheat the broiler and adjust the rack to that is it about 4 inches from the heat.Charcoal or gas grill: Prepare grill for direct medium heat (350° to 450°F); you will be able to hold your hand 5 inches from the grate for only about 5 seconds.
2. Cut the bread into medium-thick slices suitable for toasting or grilling.
3. Brush the bread on both sides with olive oil and rub both sides of each slice with garlic. (If you rub the garlic well into the bread, the flavor will be more pronounced; less so, the flavor will be mild.)
4. Broil or grill the bread until lightly browned or toasted on both sides, about 1 to 3 minutes. Use tongs to turn the bread once. Transfer the bread to a platter.
5. Raw tomato topping: Peel—or not, core, seed, and dice, slice, or chunk the tomato. A meaty tomato such as a plum tomato is best, but you can use a cherry tomato or any fresh-picked garden tomato. If the tomato is juicy and seedy, drain the sliced tomato in a colander for a few minutes. Then arrange the tomato on top of the bread. Sprinkle with olive oil or red wine vinegar, salt and pepper, and basil leaves. Serve immediately.Cooked tomato topping: Heat a cast-iron skillet until water dances when sprinkled on the skillet. Add 1½ tablespoon oil and spread across the skillet with a heat-proof brush. Add tomato slices or chunks into the skillet sprinkle with salt and pepper, and cook stirring until the tomato juices evaporate, about 10 minutes. Gently loosen tomatoes from pan with a wide metal spatula as they are done and transfer to a bowl.
6. Set out the toasts and the tomatoes so family and guests can build their own bruschettas.