Spiced Tomato Bruschette

1. 1

   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.

2. 2

   Add peppercorns and toast, stirring, 1 minute.

3. 3

   Cool spices, then finely grind in coffee/spice grinder.

4. 4

   Preheat broiler.

5. 5

   Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring, until fragrant, about 1 minute.

6. 6

   Stir in spice mixture and sea salt and cook, stirring, 1 minute.

7. 7

   Brush 1 side of each bread slice with some of spiced oil and transfer, oiled sides up, to a baking sheet.

8. 8

   Add tomatoes to skillet and cook, without stirring, until liquid released from tomatoes comes to a simmer, then remove from heat.

9. 9

   Broil bread about 3 inches from heat until pale golden, about 2 minutes.

10. 10

    Turn bread over, then top with tomatoes and drizzle with juices remaining in skillet.

11. 11

    Broil bruschette about 3 inches from heat until edges of bread are golden, 1 to 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.