Bruschetta Recipe

Core the Roma tomatoes and finely dice them into roughly 1/4‑inch pieces. Place the diced tomatoes in a medium mixing bowl.

Add the minced garlic, thinly sliced basil, 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and the optional 1/4 teaspoon sugar to the tomatoes.

Stir gently to combine. Taste and adjust seasoning — add more salt, pepper, or a splash more vinegar or olive oil as needed. Let the mixture sit at room temperature for at least 10 minutes (up to 30 minutes) to allow flavors to meld. If making ahead, refrigerate and bring back to room temperature before serving.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil.

Slice the baguette on a slight bias into 1/2‑inch thick slices (about 18–22 slices depending on loaf size). Arrange slices in a single layer on the prepared baking sheet.

Brush the top of each slice lightly with the 3 tablespoons of extra-virgin olive oil. Sprinkle the slices lightly with the 1/4 teaspoon salt.

Toast in the preheated oven for 6–8 minutes, until the edges are golden and the centers are crisp. For extra color, switch to broil for the last 30–60 seconds while watching closely.

Remove crostini from the oven and, while still warm, rub the cut side of the halved garlic clove over each slice to impart a subtle garlic aroma.

Using a slotted spoon or fork, spoon a generous amount of the tomato topping onto each crostini so the bread doesn't become soggy from excess liquid. Arrange assembled bruschetta on a serving platter.

If desired, sprinkle each bruschetta with shaved or grated Parmesan and drizzle very lightly with balsamic glaze.

Serve immediately so crostini remain crisp. Leftover tomato topping can be stored covered in the refrigerator for up to 2 days.