Bruschetta Recipe

Prepare and slice bread

Preheat oven to 400°F (205°C). Cut the ciabatta loaf into 12 slices about 1/2-inch (1.2 cm) thick. Arrange slices in a single layer on a baking sheet.

Toast the bread

Brush one side of each slice lightly with 2 tablespoons of the extra-virgin olive oil. Toast in the preheated oven for 6–8 minutes, until the tops are golden and edges crisp. For extra char, switch to broil for the last 1 minute while watching closely.

Garlic rub

Remove toasted bread from the oven. Peel the garlic cloves and cut them in half crosswise. While the bread is still hot, rub the cut side of a garlic half across the top of each slice so a light smear of garlic flavors the toast. Discard used garlic halves or reserve for other use.

Season

Lightly brush the garlic-rubbed side of each slice with the remaining 1 tablespoon olive oil. Sprinkle each slice with a light pinch of kosher salt and freshly ground black pepper to taste.

Prepare tomatoes

Dice the tomatoes into approximately 1/4-inch (6 mm) pieces. If tomatoes are very juicy, scoop out and discard some seeds/juice to prevent soggy topping.

Chop basil and onion

Stack basil leaves, roll tightly, and chiffonade (slice thinly) until you have fine ribbons. Finely dice the red onion if using.

Mix topping

Place diced tomatoes, basil ribbons, and diced onion into a bowl. Add 1 tablespoon extra-virgin olive oil, 1 teaspoon balsamic vinegar (optional), 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Gently toss to combine and taste; adjust seasoning if needed. Let mixture sit 5–10 minutes to meld flavors.

Top the toasts

Spoon a generous tablespoon (or more) of the tomato mixture onto each garlic-rubbed ciabatta slice, letting excess juice drain off before placing so the bread stays crisp.

Optional finish

If desired, sprinkle each bruschetta with a light scattering of shaved or grated Parmesan and garnish with microgreens or small basil sprigs.

Serve

Arrange bruschetta on a platter and serve immediately while the bread is still crisp. Leftover tomato topping can be refrigerated for up to 1 day; toast is best eaten fresh.