Bruschetta Carlucci's Recipe

Slice the bread

Preheat oven to 425°F (220°C). Using a serrated knife, slice the ciabatta or baguette on the diagonal into 1/2-inch (about 1.2 cm) thick slices to yield about 12–16 pieces.

Brush and season

Arrange slices in a single layer on a baking sheet. Brush the top side lightly with 3 tbs extra-virgin olive oil and sprinkle evenly with 1 tsp kosher salt.

Toast

Toast in the preheated oven 6–8 minutes until edges are golden and crisp; for darker charred edges, broil 1–2 minutes watching closely. Remove from oven.

Garlic rub

While still warm, immediately rub the cut side of the 2 halved garlic cloves over each toasted slice so a light garlic flavor remains. Set aside on a cooling rack.

Prepare tomatoes

If using very ripe tomatoes, core and seed them for a less watery topping: halve and scoop seeds with a spoon, then dice flesh into 1/4-inch pieces. If tomatoes are firm, simply dice. You should have about 4 cups diced.

Combine base ingredients

In a medium bowl, add the diced tomatoes, 1/4 cup finely minced red onion, 1/2 cup thinly sliced basil, and 1 tsp chopped capers (if using).

Dress the mixture

Whisk together 3 tbs extra-virgin olive oil, 1 tbs balsamic vinegar, and 1 tsp fresh lemon juice in a small bowl. Pour over the tomato mixture.

Season and macerate

Add 1 tsp sea salt and 1/2 tsp freshly ground black pepper to the tomatoes, then stir gently to combine. Let sit at room temperature 10–15 minutes to macerate so flavors meld and some juices release; stir once or twice.

Assemble bruschetta

Spoon a generous 1.5–2 tbs of the tomato topping onto each toasted bread slice, allowing some juice but not overly wet (press excess liquid out with a spoon if needed).

Add cheese and garnish

Top each bruschetta with small pieces of fresh mozzarella (tear bocconcini into halves or quarters) or place a small spoonful/tear of burrata on several pieces for a richer version. Drizzle each finished bruschetta with the remaining 1 tbs extra-virgin olive oil and sprinkle with 2 tbs freshly grated Parmigiano-Reggiano (optional) and a pinch of red pepper flakes if using.

Finish with basil

Garnish each piece with a whole small fresh basil leaf for presentation and serve immediately so bread remains crisp.