Bruschetta Recipe

Prep tomatoes

Core and score the bottom of each tomato with a small X. Bring a pot of water to a simmer, prepare an ice bath. Blanch tomatoes for 20–30 seconds until skin loosens, then transfer to the ice bath. Peel skins, halve tomatoes and squeeze out excess seeds and juice into a bowl (reserve minimal juice). Dice the tomato flesh into roughly 1/4–1/2-inch pieces for a chunky texture.

Combine with aromatics

Finely mince 3 garlic cloves and chiffonade (stack, roll, and thinly slice) the basil leaves. In a mixing bowl, combine the diced tomatoes, minced garlic, and basil. Add 4 tbsp extra virgin olive oil and 1 tsp red wine vinegar. Stir gently to coat.

Season and rest

Season the mixture with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and optional 1 tsp red pepper flakes if using. Taste and adjust salt/pepper. Let the mixture sit at room temperature for at least 15–20 minutes (up to 1 hour) to allow flavors to meld. If it becomes too watery, drain off a bit of liquid before assembling on crostini.

Slice and oil

Preheat oven to 425°F (220°C). Slice the baguette on the diagonal into 1/2-inch thick slices, yielding about 18–24 slices depending on loaf size. Arrange slices on a baking sheet. Brush or lightly drizzle both sides with 3 tbsp extra virgin olive oil and sprinkle lightly with the 1/2 tsp kosher salt.

Toast

Toast in the preheated oven for 6–9 minutes, flipping once halfway, until crisp and golden at the edges. For a grill or skillet method: grill slices 1–2 minutes per side until charred lines appear and bread is crisp.

Garlic rub

When crostini are hot from the oven, immediately rub the cut side of the reserved garlic clove over the top of each slice (the heat will release garlic oils for flavor).

Assemble and serve

Using a spoon, top each crostini with a generous portion of the tomato mixture, letting any excess liquid drain away first. Arrange on a platter, drizzle a little additional extra virgin olive oil over the assembled bruschetta if desired, and garnish with a small fresh basil leaf. Serve immediately while crostini are crisp.