Bruschetta Recipe

Prepare and toast baguette

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

Brush the top of each slice lightly with olive oil (about 2 tablespoons total). Sprinkle the salt evenly over the slices.

Bake for 6–8 minutes until edges are golden and centers are crisp but not hard. Remove from oven and while still warm, rub the cut side of the garlic clove across each toast to impart a subtle garlic flavor. Set aside on a rack to cool slightly.

Cook and crumble bacon

While baguette toasts bake, place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until evenly browned and crisp, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain and cool. Once cool, crumble or chop into small pieces (roughly 1/4–1/2-inch). Reserve 1 teaspoon of the bacon fat (optional) to stir into the artichoke mixture for extra flavor; discard the rest or save for another use.

Measure out and set aside the grated Parmesan and torn basil leaves for finishing.

Combine topping ingredients

In a medium bowl, add the finely chopped marinated artichoke hearts, diced tomato, finely diced red onion, sliced basil, and chopped parsley. Drizzle with 2 tablespoons extra-virgin olive oil and 1 tablespoon lemon juice.

Add the reserved 1 teaspoon bacon fat if using, then season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir gently to combine, tasting and adjusting seasoning. If mixture seems watery, drain any excess liquid from the artichokes/tomato mixture in a fine mesh sieve and press gently to remove extra moisture so toasts don't get soggy.

Fold in about two-thirds of the crumbled bacon so some remains to sprinkle on top at the end. Mix gently so pieces remain slightly chunky.

Spoon about 1 to 1½ tablespoons of the artichoke-tomato mixture onto each garlic-rubbed toast, pressing lightly so it adheres but not so much that it smooshes out the sides.

Sprinkle each bruschetta with a pinch of grated Parmesan, a few crumbles of the reserved bacon, and a tiny pinch of red pepper flakes if using for heat. Garnish with a torn basil leaf on each piece.

Arrange on a platter and serve immediately so toasts remain crisp. Leftover topping can be refrigerated in an airtight container for up to 2 days; re-toast bread before serving.