Spanish Style Bruschetta Recipe

Prepare tomatoes and aromatics

Core and finely dice tomatoes so you have about 3 cups. Place diced tomatoes in a medium mixing bowl. Add minced garlic, sliced basil, olive oil, red wine vinegar, sherry (if using), salt, and black pepper. Stir gently to combine.

Let the mixture sit at room temperature for 15–20 minutes to allow flavors to marry and excess tomato juices to mingle with the oil and vinegar. If mixture seems very watery, drain for 5 minutes in a fine sieve and reserve juices to spoon back later if desired.

Reduce balsamic

Place 3 tablespoons balsamic vinegar and 1 teaspoon brown sugar (or honey) in a small nonreactive saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer until syrupy and reduced by about half, about 6–8 minutes. Watch carefully to prevent burning. The reduction should coat the back of a spoon. Remove from heat and let cool; it will thicken as it cools.

Toast bread

Preheat oven to 425°F (220°C). Arrange baguette slices on a baking sheet in a single layer. Brush each slice lightly with olive oil on both sides and sprinkle with coarse sea salt. Bake for 6–9 minutes, flipping once halfway, until golden brown and crisp at the edges. Alternatively, grill slices over medium-high heat until charred marks appear.

Optional garlic rub

If using, peel the reserved garlic clove and, while crostini are still warm, rub the cut side of the garlic over the top of each slice to impart a subtle garlic aroma.

Assemble bruschetta

Spoon a generous tablespoon (or more) of the tomato topping onto each crostini, allowing some juices but not so much that the bread becomes soggy. Arrange crostini on a serving platter.

Drizzle a light ribbon of cooled balsamic reduction over the tomato topping on each crostini. Sprinkle with flaky sea salt and a little freshly ground black pepper to taste. Garnish with a few extra basil leaves.

Serve immediately so crostini remain crisp. Leftover tomato topping can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.