Bruschetta Recipe

Slice and toast

Preheat oven to 425°F (220°C). Slice the baguette on a diagonal into 12 slices about 1/2 inch (1.2 cm) thick. Arrange slices in a single layer on a baking sheet.

Brush and season

Brush both sides of each slice lightly with 3 tablespoons extra-virgin olive oil and sprinkle with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper distributed evenly. Toast in the oven for 8–10 minutes, flipping once halfway, until edges are golden and crisp. Remove and let cool slightly.

Prepare tomatoes

While crostini toasts, core the tomatoes and finely dice them into roughly 1/4-inch pieces. Place diced tomatoes into a medium bowl and gently press with a spoon to release some juices without turning them to mush.

Mince garlic

Peel and very finely mince 3 garlic cloves (or grate on microplane). Add garlic to the bowl with tomatoes.

Marinate

Add 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon granulated sugar to the tomato-garlic mixture. Stir gently to combine. Taste and adjust seasoning. Let sit at room temperature for 10–15 minutes to macerate and allow flavors to meld.

Prepare mozzarella

If using a ball of fresh mozzarella, slice it into 12 thin rounds (about 1/8–1/4 inch each) or tear into small pieces for better coverage. Pat lightly with paper towel if very wet to avoid soggy crostini.

Prepare basil

Stack basil leaves, roll tightly, then thinly slice (chiffonade) or tear into small pieces. Reserve a few whole small leaves for garnish.

Make reduction

In a small saucepan, combine 1/2 cup balsamic vinegar and 1 teaspoon honey or maple syrup. Bring to a gentle simmer over medium-low heat and cook until reduced by about half and syrupy, about 6–10 minutes. Watch carefully to avoid burning. Remove from heat and let cool (it will thicken further as it cools).

Assemble bruschetta

Spoon a generous tablespoon of the marinated tomato mixture onto each toasted crostini. Top each with a slice or small piece of fresh mozzarella. Scatter torn or sliced basil over the cheese. Drizzle a small amount (about 1/2 teaspoon) of the balsamic reduction over each bruschetta and finish with a light pinch of flaky sea salt.

Serve

Arrange on a platter and serve immediately while crostini are still slightly warm. For vegan option: omit mozzarella and increase tomato mixture to 1–2 tablespoons per crostini or add thin slices of ripe avocado or a smear of hummus before topping with tomatoes.