Bruschetta Recipe

Prepare tomatoes

Wash tomatoes. Core and dice into approximately 1/4-inch pieces. Place diced tomatoes in a medium mixing bowl and gently press with the back of a spoon to release some juices but not mash them.

Prepare onion and basil

Peel and finely dice the red onion so pieces are small (about 1/8–1/4 inch). Stack basil leaves, roll tightly, and thinly slice (chiffonade). Add both to the bowl with the tomatoes.

Make marinade

Add 3 tablespoons olive oil, 1 tablespoon red wine vinegar, minced garlic (1 clove), 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and the optional 1/4 teaspoon sugar to the tomato mixture. Stir gently to combine so the oil and vinegar coat the tomato mixture evenly.

Marinate

Taste and adjust seasoning. Let the mixture sit at room temperature for at least 15–20 minutes to allow flavors to meld (up to 1 hour). If making ahead, cover and refrigerate for up to 4 hours; bring back to room temperature 15 minutes before serving.

Slice bread

Preheat oven to 425°F (220°C) or preheat a grill pan. Slice the baguette or ciabatta on the diagonal into 12–16 slices about 1/2-inch thick to yield even toasts.

Brush and toast

Arrange slices on a baking sheet. Brush one side of each slice lightly with olive oil (about 2 tablespoons total). Bake in the preheated oven for 6–8 minutes until edges are golden and crisp, then flip and toast the other side 1–2 minutes more if desired. Alternatively, grill slices on a hot grill pan 1–2 minutes per side.

Garlic rub and finish

While still warm, rub the oiled/toasted side of each slice with the cut side of the reserved garlic clove to lightly infuse garlic flavor. If desired, sprinkle a small pinch of flaky sea salt on each toast.

Assemble just before serving: spoon a generous tablespoon (or more) of the marinated tomato mixture onto each toast, allowing some of the juices to accompany the topping but not so much that bread becomes soggy. Arrange on a platter and serve immediately.