Bruschetta Recipe

Prepare tomatoes: core and dice tomatoes into roughly 1/4–1/2-inch pieces. If tomatoes are very juicy, gently scoop out some seeds and juice to avoid soggy bread; reserve juice for another use.

Finely mince the red onion so pieces are small and evenly distributed (about 1/8–1/4-inch). If you prefer milder onion flavor, rinse the minced onion under cold water and drain well, then pat dry.

Chiffonade the basil: stack leaves, roll tightly, and thinly slice into ribbons.

Mince 1 garlic clove very finely or press it and sprinkle into the tomato mixture for direct garlic flavor.

Combine: in a medium bowl, add diced tomatoes, minced red onion, minced garlic (1 clove), sliced basil, 2 tbsp EVOO, 1 tsp red wine vinegar, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Gently toss to combine.

Taste and adjust: let mixture sit 10–15 minutes at room temperature to meld flavors. Taste and adjust seasoning with more salt, pepper, or a splash more vinegar/EVOO as desired.

Preheat and slice

Preheat the oven to 425°F (220°C). Slice the loaf on the diagonal into 1/2-inch thick slices (about 12–16 slices depending on loaf size).

Toast the bread

Arrange slices on a baking sheet. Brush one side of each slice lightly with the 3 tbsp EVOO. Toast in the preheated oven 6–8 minutes until edges are golden and the surface is crisp, or broil on high 1–2 minutes watching closely to avoid burning.

Rub with garlic

Immediately after toasting, rub the toasted side of each slice with the halved garlic cloves (use more pressure for stronger garlic flavor).

Top the bread: using a slotted spoon (to avoid excess liquid), spoon the tomato mixture generously onto each slice, distributing evenly.

Finish and serve: drizzle a little extra-virgin olive oil over the assembled bruschetta and sprinkle optional flaky sea salt if using. Serve immediately so bread stays crisp.

Make-ahead notes: you can prepare the tomato topping up to 4 hours ahead and refrigerate. Bring to room temperature and stir before spooning onto toasted bread. Do not assemble more than 30 minutes ahead to avoid soggy bread.