Bruschetta Traditionale Recipe

Prepare tomatoes

Core and halve the tomatoes. Remove seeds and excess liquid by scooping them out with a small spoon, then dice the tomato flesh into approximately 1/4-inch pieces. Place diced tomatoes in a medium bowl.

Combine ingredients

Add the minced garlic, sliced basil, 2 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the bowl with the tomatoes. Gently toss to combine.

Rest

Let the mixture sit at room temperature for 10–15 minutes to allow flavors to meld and some juices to form. Taste and adjust salt, pepper, or vinegar if needed. Keep at room temperature until ready to assemble (do not refrigerate — cold tomatoes mute the flavor).

Slice bread

Cut the ciabatta or baguette into 1/2–3/4-inch (12–20 mm) thick slices. If using a baguette, slice on the diagonal for larger surface area.

Brush and toast

Preheat a grill pan, skillet, or oven broiler. Lightly brush one side of each slice with the 2 tablespoons extra-virgin olive oil. Toast the slices, oiled-side down, in a hot skillet or under a broiler until golden brown and crisp, about 2–3 minutes per side on a skillet or 1–2 minutes under a broiler (watch carefully to avoid burning).

Rub with garlic

While the toasted slices are still warm, rub the toasted surface once with the cut side of the reserved garlic clove to transfer a subtle garlic aroma. This is optional but traditional.

Spoon a generous tablespoon (or more) of the tomato mixture onto each warm toasted bread slice, letting some of the tomato juices soak slightly into the bread but not making it soggy.

If using, sprinkle a pinch of flaky sea salt over each bruschetta and a light dusting (or shavings) of grated Parmesan or Pecorino.

Arrange on a platter and serve immediately while bread is still crisp and topping is at room temperature. Leftovers (topping only) can be refrigerated up to 24 hours; bring back to room temperature before serving.