Spiced Tomato Bruschette

• 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

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.
2. Add peppercorns and toast, stirring, 1 minute.
3. Cool spices, then finely grind in coffee/spice grinder.
4. Preheat broiler.
5. Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring, until fragrant, about 1 minute.
6. Stir in spice mixture and sea salt and cook, stirring, 1 minute.
7. Brush 1 side of each bread slice with some of spiced oil and transfer, oiled sides up, to a baking sheet.
8. Add tomatoes to skillet and cook, without stirring, until liquid released from tomatoes comes to a simmer, then remove from heat.
9. Broil bread about 3 inches from heat until pale golden, about 2 minutes.
10. Turn bread over, then top with tomatoes and drizzle with juices remaining in skillet.
11. Broil bruschette about 3 inches from heat until edges of bread are golden, 1 to 2 minutes.

cumin seeds, coriander seeds, black peppercorns, garlic, olive oil, salt, crusty country, beefsteak tomatoes, electric coffee

Taken from www.epicurious.com/recipes/food/views/spiced-tomato-bruschette-108384 (may not work)