Half Bruschetta Recipe

Core and finely dice the tomatoes into small, uniform pieces. Place diced tomatoes into a medium bowl.

Add the minced garlic, sliced basil, 3 tablespoons extra-virgin olive oil, grated Parmesan, 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon red wine vinegar (if using) to the bowl with tomatoes. Gently toss to combine so the oil and cheese coat the tomato pieces evenly. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

Taste the mixture and adjust seasoning with more salt, pepper, or vinegar as needed. The topping should be juicy but not soupy—if tomatoes are very watery, drain off excess liquid before assembling.

Preheat oven to 425°F (220°C) or heat a grill pan to medium-high. Arrange the baguette slices on a baking sheet. Brush each slice lightly on both sides with 2 tablespoons olive oil.

Toast in the oven for 5–7 minutes, flipping once, until both sides are golden and crisp. If using a grill pan, grill 1–2 minutes per side until char marks appear and bread is crisp. Remove from heat.

While the bread is warm, rub the top of each slice with the cut side of 1 garlic clove to impart a subtle garlic flavor. Sprinkle each slice very lightly with coarse sea salt if desired.

Using a slotted spoon, spoon the tomato topping onto each toasted bread slice, allowing excess liquid to remain in the bowl to prevent soggy bread. Pile topping generously but evenly—about 2–3 tablespoons per slice.

Finish each bruschetta with a light drizzle of extra-virgin olive oil (optional) and a small sprinkle of additional grated Parmesan and/or a torn basil leaf for garnish.

Serve immediately while the bread is still warm and crisp to maintain contrast with the juicy topping.