Bruschetta Recipe

Prepare tomatoes

Core, seed (if desired to reduce moisture), and dice tomatoes into roughly 1/4-inch pieces. Place diced tomatoes in a medium mixing bowl.

Combine aromatics

Add the minced garlic, finely diced red onion (if using), and chopped basil to the bowl with tomatoes.

Season and dress

Add 2 tablespoons extra-virgin olive oil, 1 teaspoon fresh lemon juice, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Gently toss to combine. Taste and adjust salt, pepper, or lemon as needed. Cover and let rest at room temperature for 10–20 minutes to allow flavors to meld; if preparing earlier, refrigerate up to 2 hours and bring to room temperature before serving.

Add balsamic reduction

Just before assembling, drizzle or fold in 1–2 tablespoons balsamic reduction. Reserve a small amount (about 1 teaspoon) for finishing the plated crostini if you want a decorative drizzle.

Prepare oven or grill

Preheat oven to 400°F (200°C) or heat a grill pan/Outdoor grill to medium-high.

Slice and oil bread

Slice the baguette on a slight diagonal into 12–16 slices about 1/2-inch thick. Lightly brush one side of each slice with extra-virgin olive oil.

Toast

Arrange the slices oil-side up on a baking sheet and toast in the preheated oven for 6–8 minutes until golden and crisp at the edges (flip once if you prefer both sides evenly toasted). If using a grill or skillet, grill 1–2 minutes per side until charred spots appear and bread is crisp.

Rub with garlic

When crostini are hot, rub the cut side of the halved garlic clove lightly over the top of each toast to impart a subtle garlic fragrance. Sprinkle lightly with a pinch of salt while still warm.

Optional oil finish

If desired, brush a tiny additional amount of olive oil on each crostino after rubbing with garlic.

Spoon a heaping tablespoon (or more) of the tomato mixture onto each crostini just before serving so the bread stays crisp. Arrange crostini on a serving platter.

If reserved, drizzle a small amount of balsamic reduction over the assembled crostini for a glossy finish. Sprinkle grated Parmesan or Pecorino over a few pieces if using, and tuck a small basil leaf on top of some crostini for color and aroma.

Serve immediately. Leftover topping can be refrigerated up to 2 days; re-toast bread before serving again.