Bruschetta Al Pomodoro Recipe

Prepare tomatoes

Core and finely dice the tomatoes into roughly 1/4-inch pieces. If tomatoes are very juicy, scoop out and reserve some seeds/juice and gently pat diced tomato with paper towel to avoid soggy topping.

Combine ingredients

In a medium bowl, combine the diced tomatoes, minced garlic, sliced basil, 2 tablespoons extra-virgin olive oil, and optional balsamic vinegar. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Stir gently to combine.

Rest

Let the mixture sit at room temperature for 10–15 minutes to allow flavors to meld and for tomatoes to release a little juice that will marry with the oil and herbs. Taste and adjust seasoning.

Slice and oil bread

Preheat oven to 425°F (220°C) or preheat a grill pan. Slice the baguette on the diagonal into 12–14 slices about 1/2-inch thick. Arrange slices on a baking sheet and brush the cut sides lightly with the 3 tablespoons extra-virgin olive oil.

Toast bread

Toast in the preheated oven for 6–8 minutes until the edges are golden and the centers are just crisp, or grill in a hot pan 1–2 minutes per side until charred spots appear. Remove from oven or grill and while still warm rub the cut side of each toast with the whole garlic clove to impart a subtle garlic aroma.

Assemble bruschetta

Spoon a generous tablespoon (or slightly more) of the tomato mixture onto each warm toast, allowing any loose tomato juices to remain in the bowl (avoid overly soggy bread). If using, sprinkle a small pinch of flaky salt over each and grate a light dusting of Parmigiano-Reggiano over a few pieces.

Serve

Arrange bruschetta on a platter and serve immediately at room temperature so the toast retains a crisp edge and the topping is fresh. Leftover topping can be refrigerated up to 24 hours; assemble just before serving.