Bruschetta Alla Romana Recipe
Toasted Italian bread with fresh basil, olive oil, and tomato salad
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Ingredients
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Tomato-Basil Salad
Toasted Bread
Finishing & Optional
Method
Tomato-Basil Salad
Prepare tomatoes
Core and finely dice the tomatoes into approximately 1/4-inch pieces. Place diced tomatoes in a medium bowl and gently press with a spoon to release some juice but avoid turning them to mush.
Combine salad ingredients
Add the minced garlic (from the listed clove), chopped basil, 3 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, kosher salt, black pepper, and optional 1/4 teaspoon sugar to the tomatoes. Stir gently to combine.
Rest and adjust seasoning
Let the tomato mixture sit at room temperature for 15–20 minutes to allow flavors to marry. Taste and adjust salt, pepper, or a splash more olive oil or vinegar as needed before assembly.
Toasted Bread
Slice and preheat
Slice the loaf into 1/2-inch thick slices and arrange in a single layer on a baking sheet. Preheat oven to 425°F (220°C).
Oil the bread
Brush one side of each slice lightly with the 3 tablespoons of extra-virgin olive oil. Place the oiled side up on the baking sheet.
Toast
Bake in the preheated oven 6–8 minutes, or until the edges are golden and the surface is lightly crisp. For extra char, switch to broil for 30–60 seconds while watching closely.
Rub with garlic
Remove toasted bread from oven and immediately rub the cut side of the halved garlic clove across the hot surface of each slice to impart a subtle garlic flavor.
Season
Lightly sprinkle sea salt or flaky salt on the bread while still warm.
Assembly & Finishing
Spoon a generous tablespoon (or more) of the tomato-basil salad onto each warm toast slice, allowing some of the juices to soak into the bread but not making it soggy. Arrange assembled bruschette on a serving platter.
If using, shave or grate a little Parmigiano-Reggiano over the top of each bruschetta and drizzle a small amount (about 1 teaspoon per 6 pieces) of aged balsamic or reduction for brightness and sweetness.
Serve immediately while the bread is still warm and crisp. Leftover tomato mixture can be refrigerated up to 24 hours; assemble just before serving to preserve toast texture.