Bruschetta Recipe

Slice and prepare

Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 12–14 slices about 1/2-inch thick. Place slices on a baking sheet in a single layer.

Brush each slice lightly on both sides with 3 tablespoons olive oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper evenly over the slices.

Toast in the preheated oven for 8–10 minutes, flipping once halfway, until golden and crisp at the edges. Remove and let cool slightly.

Blend pesto

In a food processor, combine 2 cups packed fresh basil, 3 tablespoons pine nuts, 1/2 cup grated Parmesan, and 2 garlic cloves. Pulse until coarsely chopped.

With the motor running, slowly stream in 1/2 cup extra-virgin olive oil until the mixture becomes a smooth, spreadable paste. Add 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. If too thick, add 1–2 teaspoons more oil or a splash of water to reach spreading consistency.

Transfer pesto to a bowl and set aside. (Makes slightly more than needed; leftover keeps refrigerated for 3–4 days.)

Cook tomatoes

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped shallot and sauté for 2–3 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add 2 cups chopped tomatoes (fresh or canned). Stir in 1/2 teaspoon sugar if using, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer, reduce heat to low, and cook gently 8–12 minutes, stirring occasionally, until tomatoes have softened and some liquid has reduced but mixture remains slightly saucy.

Stir in 2 tablespoons chopped fresh basil (or parsley) off heat. Taste and adjust salt/pepper. Remove from heat and let cool slightly.

Make balsamic reduction

In a small saucepan combine 1/2 cup balsamic vinegar and 1 tablespoon brown sugar (or honey). Bring to a gentle simmer over medium-low heat and reduce by about half, 6–8 minutes, until syrupy and coats the back of a spoon. Watch closely to prevent burning. Remove from heat and let cool (it will thicken more as it cools).

Assemble bruschetta: Spread about 1 teaspoon to 1 tablespoon (depending on taste) of basil pesto on each toasted baguette slice. Spoon about 1 heaping tablespoon of the stewed tomato mixture on top of the pesto.

Top each with a slice or small torn piece of fresh mozzarella (roughly 1/2–3/4 ounce per slice). If desired, place assembled slices under a broiler for 30–60 seconds just to warm and slightly soften the mozzarella—watch carefully to avoid browning the bread too much.

Finish each bruschetta with a light drizzle of the balsamic reduction (about 1/2 teaspoon per piece), a light pinch of kosher salt, and a fresh basil leaf for garnish.

Arrange on a platter and serve immediately while toasts are still slightly warm. Leftovers: store components separately; assembled bruschetta becomes soggy over time.