Russian Tomato Salad Bruschetta
Paired with sweet onions, dressed with a simple, tangy, creamy sauce, and served on charred bread, Chef John’s Russian tomato salad bruschetta is the perfect summer appetizer.
In a small bowl, combine the garlic and the oil.
Let stand for about an hour, or until required.
In a bowl, blend the yoghurt and sour cream until well combined.
Toss in the tomatoes and onions until evenly coated.
Add cayenne, freshly ground black pepper, and salt to taste.
Until required, wrap in plastic wrap and place in the refrigerator.
Fire up a charcoal grill and wait until the coals are ashy and white.
Toast bread over hot charcoal, turning it as necessary, until both sides are nicely charred.