Classic Tomato Bruschetta Recipe

Prepare tomatoes

Core and dice the tomatoes into approximately 1/4-inch pieces. If tomatoes are very juicy, gently scoop out excess seeds/juice into a bowl and reserve 1 tablespoon of the juice; discard the rest.

Combine topping

In a medium bowl, add the diced tomatoes, minced garlic, chiffonaded basil, 3 tablespoons EVOO, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon red wine vinegar (optional). Stir gently to combine.

Rest

Let the tomato mixture sit at room temperature for 15-20 minutes so the flavors meld. Stir once more before assembling and taste; adjust salt, pepper, or oil as needed.

Preheat and prepare bread

Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat. Slice the loaf into 1/2-inch slices. Brush both sides lightly with 2 tablespoons EVOO.

Toast bread

Arrange slices on a baking sheet in a single layer and toast in the preheated oven for 5-7 minutes, flip, then toast an additional 3-4 minutes until golden and crisp at the edges. Alternatively, grill the slices 1-2 minutes per side. Remove and let cool slightly.

Add mozzarella

Place a slice or torn piece of house mozzarella on each warm toast slice. If you prefer melted cheese, return the mozzarella-topped toasts to the oven for 1-2 minutes until just softened; otherwise serve with fresh cheese at room temperature.

Spoon a generous 2-3 tablespoons of the tomato topping onto each mozzarella-topped toast, allowing some juice but not so much that it soaks the bread.

Garnish each bruschetta with a few small basil leaves, a light sprinkle of flaky sea salt (about a pinch per piece), and a final drizzle of 1 tablespoon extra-virgin olive oil distributed across all pieces.

Serve immediately so the bread stays crisp. Leftover topping can be refrigerated up to 2 days; refresh with a splash of EVOO and toss before serving.