Bruschetta Recipe

Preheat and slice

Preheat oven to 425°F (220°C). Cut the baguette on the bias into 12–16 slices about 1/2 inch (1.2 cm) thick. Arrange slices in a single layer on a baking sheet.

Brush and bake

Brush the top of each slice lightly with about 3 tablespoons extra-virgin olive oil. Bake in the preheated oven for 6–8 minutes, until the edges are golden and the centers are crisp but not hard. For extra color, broil 30–60 seconds — watch closely to avoid burning.

Rub with garlic and salt

Remove to a rack. While still warm, rub the cut side of the halved garlic cloves over each toast slice to impart a subtle garlic flavor. Sprinkle lightly with coarse salt (about 1/2 tsp distributed across slices). Set aside to cool slightly.

Prepare tomatoes

Core and finely dice the tomatoes into roughly 1/4–1/2 inch pieces. If tomatoes are very juicy, scoop seeds and excess liquid into a bowl to avoid soggy toast, reserving a little juice for flavor if desired. Measure about 4 cups diced.

Mix dressing

In a mixing bowl combine 3 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar or balsamic (optional), minced garlic (1 clove), and finely minced shallot or red onion (about 2 tablespoons). Whisk to combine.

Combine and season

Add diced tomatoes and chopped basil (1/2 cup) to the dressing. Toss gently to coat. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning — if tomatoes are acidic, add a pinch of sugar or a little more olive oil as needed. Let the mixture sit 10 minutes at room temperature to marry flavors.

Spoon a heaping tablespoon (or more) of the tomato mixture onto each warm toasted slice immediately before serving so the bread retains its crunch. Do not overload to avoid sogginess.

Finish each bruschetta with optional garnishes: a few shavings of Parmesan or a couple of small mozzarella pearls, and a light drizzle (about 1 tsp total distributed) of aged balsamic if desired. Add extra basil leaves for presentation.

Serve immediately. Leftover tomato topping can be chilled in an airtight container for up to 2 days; toasted bread is best eaten the same day.