Ingredients
1/4
tsp black peppercorns
6
(1/2-inch-thick) slices crusty country-style bread (each about 5 by 2 1/2 inches)
1
1/4 lb beefsteak tomatoes, halved lengthwise and sliced crosswise 1/4 inch thick
Special equipment: an electric coffee/spice grinder
Directions
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.
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.
4.
Add tomatoes to skillet and cook, without stirring, until liquid released from tomatoes comes to a simmer, then remove from heat.
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.
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