Amazing Grace Pomodori Bruschette

By therman

Carrabas

Ingredients

• Topping
• 1 small red onion, cut into very thin half-moons
• 1/4 cup red wine vinegar
• 1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
• 1/2 cup extra-virgin olive oil
• 1/2 cup pitted and coarsely chopped kalamata olives
• 4 large ripe tomatoes, cored and thinly sliced
• 1/2 cup shredded ricotta salata, divided
• Kosher salt and freshly ground black pepper
• Bruschette
• 8 wide slices of any crusty rustic bread
• 8 garlic cloves, peeled and cut in halves
• Extra-virgin olive oil
• 8 large fresh basil leaves, coarsely torn into dime-sized pieces

Preparation

Step 1

To make the topping, soak the onion in a small bowl with cold water to cover for 30 minutes. Drain well and pat dry.
Whisk the vinegar and oregano in a large bowl. Gradually whisk in the olive oil. Add the tomatoes, drained onion, olives, and ¼ cup of the ricotta salata and mix. Season with salt and pepper. Let stand at room temperature for 1 to 2 hours for the flavors to blend
Just before serving, preheat an outdoor grill or broiler on high. Toast the bread, turning once until golden, about 3 minutes. Rub each toasted bread slice with a garlic half. (You don’t have to use all of the garlic.) Place the bread on a serving platter. Drizzle olive oil over the toasts.
Heap equal amounts of the tomato topping, with some of its juices, over each bruschetta. Sprinkle with the remaining ¼ cup of ricotta salata and the basil leaves. Serve at once.