Bruschetta Recipe

Prepare tomatoes

Core and seed the tomatoes if very watery. Dice tomatoes into roughly 1/4-inch pieces. Place diced tomatoes in a medium bowl.

Chiffonade the basil: stack leaves, roll tightly, and thinly slice. Add basil to the bowl with tomatoes.

Add finely diced red onion (or shallot) and minced garlic to the tomatoes and basil.

Stir in 3 tablespoons extra-virgin olive oil and 1 teaspoon kosher salt. If using, add 1 teaspoon balsamic vinegar. Season with 1/2 teaspoon freshly ground black pepper. Taste and adjust salt/pepper.

Let the mixture sit at room temperature for 15–30 minutes to allow flavors to meld. If the tomatoes released a lot of liquid, drain off excess before assembling so the bread doesn't become soggy.

Preheat oven to 425°F (220°C) or heat a grill pan to medium-high.

Slice the baguette on the diagonal into 1/2-inch thick slices (about 12–16 slices depending on loaf size). Arrange slices on a baking sheet.

Brush one side of each slice lightly with olive oil (about 3 tablespoons total).

Toast in the oven for 6–8 minutes, turning once, until edges are golden and crisp. Alternatively, grill or toast slices on the grill pan 1–2 minutes per side.

Remove toasted bread from oven. While still warm, rub the cut side of the halved garlic clove over each slice to impart garlic flavor.

Spoon a generous tablespoon of the tomato topping onto each toasted slice just before serving. Sprinkle a pinch of flaky sea salt over the assembled bruschetta, if desired.

Serve immediately so bread remains crisp. Leftover topping can be refrigerated up to 24 hours; drain before using.