Whole Bruschetta Recipe

Prep and toast bread

Preheat oven to 425°F (220°C). Slice the baguette on a slight diagonal into 12–14 slices about 3/4-inch thick. Arrange slices in a single layer on a rimmed baking sheet. Brush each slice on the top side with 3 tablespoons extra-virgin olive oil and sprinkle lightly with 1/2 teaspoon sea salt. Toast in the preheated oven for 8–10 minutes, until edges are golden and centers are slightly crisp. For extra char, broil 1–2 minutes watching closely.

When the toast comes out, immediately rub the cut side of 2 garlic cloves over the warm surface of each slice to infuse with garlic. Set toasted slices aside on a cooling rack.

Prepare tomatoes

Core and very finely dice the tomatoes (you should have about 3 cups). If tomatoes are particularly juicy, scoop seeds and excess juice into a bowl and reserve; discard excess liquid so topping does not make bread soggy.

Make bruschetta mixture

Place diced tomatoes in a medium bowl. Mince the remaining 2 garlic cloves finely or use a microplane and add to the bowl. Add 3 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/2 cup thinly sliced (chiffonade) fresh basil. Toss gently to combine. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

Stir in 3/4 cup freshly grated Parmesan and taste; adjust seasoning with additional salt, pepper, or a splash more vinegar if desired.

Assemble bruschetta

Spoon generous portions of the tomato mixture onto each toasted bread slice just before serving, dividing evenly so each slice gets a mound of topping. Drizzle each topped slice with the remaining 1 tablespoon extra-virgin olive oil.

Garnish with whole fresh basil leaves and, if using, a light drizzle of balsamic glaze for contrast. Serve immediately so the toast remains crisp.