Bruschetta Recipe

Prepare tomatoes

Core and seed the tomatoes if desired for less liquid: cut tomatoes in half across equator, gently squeeze out seeds or scoop with a spoon. Then dice tomatoes into roughly 1/4-inch pieces until you have about 4 cups. Place diced tomatoes in a medium mixing bowl.

Chop basil and shallot

Stack and roll basil leaves, then thinly slice (chiffonade) and roughly chop to yield about 1/2 cup. If using shallot, finely mince it and add to the bowl.

Mix topping

Add minced garlic, chopped basil, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper to the diced tomatoes. Stir gently to combine. Taste and adjust seasoning — add more salt, pepper, or a splash more vinegar if desired. Let the mixture sit at room temperature for 10–15 minutes to allow flavors to meld (up to 30 minutes is fine).

Slice and toast bread

Preheat oven to 425°F (220°C) or set a broiler to high. Slice the baguette diagonally into 1/2-inch thick slices to maximize surface area. Arrange slices on a baking sheet in a single layer. Brush the cut sides lightly with about 3 tablespoons olive oil. Toast in the preheated oven for 5–7 minutes, until edges are golden and crisp (or under the broiler for 1–2 minutes watching carefully so they don't burn).

Rub with garlic

As soon as the toasts come out of the oven, rub the cut surface of each slice with the halved garlic clove so a subtle garlic flavor remains on the bread.

Assemble bruschetta

Using a slotted spoon or small spatula, scoop a generous portion of the tomato topping onto each toast, allowing excess liquid to drain back into the bowl so bread stays crisp. Optionally sprinkle about 1/2 cup grated Parmesan or pecorino over the assembled bruschetta or add a light drizzle of extra-virgin olive oil.

Serve

Arrange bruschetta on a platter and serve immediately while bread is still crisp. Leftover topping can be refrigerated up to 2 days; bring to room temperature before using.