Bruschetta Recipe

Prepare tomatoes

Core and dice the tomatoes into roughly 1/4–1/2 inch pieces. If tomatoes are very juicy, scoop out and discard some of the seeds and excess liquid so the topping isn’t runny.

Chop aromatics

Finely mince 1 clove of garlic. Finely dice about 2 tablespoons of red onion if using. Stack and roll the basil leaves, then thinly slice (chiffonade) to yield small ribbons.

Combine topping

In a medium bowl, combine the diced tomatoes, minced garlic, sliced basil, and diced red onion. Add 3 tablespoons extra-virgin olive oil and 1 teaspoon balsamic vinegar if using. Season with 1 teaspoon kosher salt and 1/2–1 teaspoon freshly ground black pepper (adjust to taste). Stir gently to combine and let sit at room temperature for 10–15 minutes to marry flavors. Taste and adjust seasoning.

Slice bread

Cut the loaf into 12–16 slices about 1/2 inch thick, at a slight diagonal to increase surface area. You should have enough slices for 6–8 servings (2–3 slices per person).

Oil and season

Brush both sides of each slice lightly with the 3 tablespoons of extra-virgin olive oil and sprinkle a little of the 1 teaspoon salt evenly.

Grill or toast

Preheat a grill pan or outdoor grill to medium-high (or preheat broiler). Grill the bread slices 1–2 minutes per side until golden brown with char marks, or broil on a sheet pan 1–2 minutes per side. Remove from heat.

Rub with garlic

Peel the remaining garlic clove and rub the flat side of the clove over the warm toasted bread slices so a light garlic flavor transfers to the bread.

Spoon a generous tablespoon (or more) of the tomato mixture onto each grilled bread slice, letting any excess liquid drain off before adding to avoid soggy bread.

If desired, top each bruschetta with a small shaving of Parmesan or Pecorino and a basil leaf for garnish. Drizzle a scant additional 1/2 teaspoon extra-virgin olive oil over each finished piece for sheen and flavor.

Serve immediately at room temperature so the bread stays crisp. Leftover topping can be refrigerated up to 24 hours; toast bread just before serving.