bruschetta with herbed tomatoes

Ingredients

• 2 large ripe tomatoes, cut into 1/4-inch slices (you should have 12 slices)
• 4 Tbs. Rosemary-Garlic Oil (recipe below)
• 1 tsp. chopped fresh thyme
• Scant 1/4 tsp. crushed red pepper flakes
• Kosher salt
• 12 3/4-inch-thick slices crusty artisan-style bread (from about 1/2 pound loaf)
• 1 tsp. balsamic vinegar, preferably aged

Directions

1. Heat a gas grill to medium or prepare a medium-hot charcoal fire. (Or heat the broiler to high.)
2. Set the tomato slices on a small rack set over a rimmed baking sheet and sprinkle with 1 Tbs. of the oil, the thyme, red pepper flakes, and 1 tsp. kosher salt. Let sit at room temperature for at least 10 minutes or up to a couple of hours.
3. Brush both sides of the bread with the remaining 3 Tbs. oil. Sprinkle lightly with salt. Grill (or broil) until crisp with prominent grill marks (or nicely browned), about 2 minutes. Flip and cook the other side in the same manner. Transfer to a platter and let cool to room temperature (they can sit for up to 2 hours, loosely covered).
4. Pour the tomato juices from the baking sheet into a small bowl. Before serving, brush these juices on the bread. Top with the tomatoes and a drop or two of balsamic vinegar and serve.