- 3/4 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon black peppercorns
- 1 garlic clove, minced
- 1/4 cup olive oil
- 1/2 teaspoon fine sea salt
- 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
- 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.
- Preheat broiler.
- 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.
- Add tomatoes to skillet and cook, without stirring, until liquid released from tomatoes comes to a simmer, then remove from heat.
- 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.