Recipe information
Total Time
15 minutes
Yield
Makes 6 hors d'oeuvre servings
Ingredients
Preparation
Step 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. Add peppercorns and toast, stirring, 1 minute. Cool spices, then finely grind in coffee/spice grinder.
Step 2
Preheat broiler.
Step 3
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.
Step 4
Add tomatoes to skillet and cook, without stirring, until liquid released from tomatoes comes to a simmer, then remove from heat.
Step 5
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.
