Bruschetta Della Casa Recipe

Prepare Tomatoes (Concassé)

Core and seed the tomatoes: score a small X at the bottom of each tomato, blanch in boiling water 20–30 seconds, then plunge into ice water. Peel the skins, cut tomatoes in half, squeeze out seeds, and chop the flesh into small 1/4-inch dice until you have about 3 cups.

Finely Chop Aromatics

Finely dice 1/2 cup red onion and chiffonade or finely chop fresh basil to yield 1/2 cup. Mince 2 tablespoons garlic. Add onion, basil, and minced garlic to the chopped tomatoes in a mixing bowl.

Season and Marinate

Add 3 tablespoons extra-virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper to the tomato mixture. Gently toss to combine. Taste and adjust salt/pepper. Let sit at room temperature for 10–15 minutes to allow flavors to meld. Just before serving, stir in 1.5 tablespoons balsamic vinegar to lightly bind and add bright acidity.

Slice and Prepare Bread

Preheat oven to 425°F (220°C) or preheat a grill/grill pan over medium-high heat. Slice the baguette on the bias into 12–14 slices about 1/2-inch thick. Arrange slices in a single layer on a baking sheet.

Brush and Toast

Brush both sides of each bread slice lightly with 2 tablespoons extra-virgin olive oil using a pastry brush (or drizzle and use your hands). Toast in the oven for 6–8 minutes, flipping once halfway, until golden and crisp at the edges. If using a grill/grill pan, grill 1–2 minutes per side until grill marks form and bread is toasted.

Garlic Rub

Remove toasted bread from oven or grill. While still warm, rub the top of each slice with the cut side of 1 halved garlic clove so a subtle garlic flavor is imparted. This replaces heavy raw garlic in the topping and keeps texture pleasant.

Top the Crostini

Spoon approximately 1–2 tablespoons of the concassé tomato mixture onto each toasted bread slice, allowing any excess liquid to drain back into the bowl (use a slotted spoon if necessary to avoid soggy bread).

Add Finishes

If using, sprinkle a small amount of shaved Parmesan or Pecorino (about 1 teaspoon per piece) over each topped slice and add a few microgreens or extra basil leaf for color and freshness.

Balsamic Drizzle

Finish with a light drizzle of balsamic vinegar (or balsamic reduction for a sweeter, thicker finish) over the assembled bruschetta — roughly 1/4 teaspoon per slice. Serve immediately so bread stays crisp.

Store any leftover tomato concassé in an airtight container in the refrigerator for up to 2 days. Keep toasted bread separate and re-toast briefly before assembling if it loses crispness.