Bruschetta is a southern Italian specialty. Slices of toast, usually in thicker slabs than crostini, are spread with various toppings. This one is based on the recipe for bruschetta rossa from chef Michael Romano at Union Square Café.
When you salt tomatoes this way, they turn almost into a marmalade, which soaks into the grilled bread. Put the tomato mixture together in the afternoon, then serve the bruschetta as the late summer sun begins to set. You’ll need knives and forks.