Bruschetta Recipe

Start by preparing the tomatoes: core and dice the tomatoes into roughly 1/4–1/2-inch pieces. Place diced tomatoes into a medium mixing bowl.

Mince two of the garlic cloves finely. Add minced garlic to the bowl with the tomatoes.

Stack the basil leaves, roll them tightly (chiffonade), then slice into thin ribbons and add to the tomato bowl.

Add 3 tablespoons extra-virgin olive oil and 1 teaspoon red wine vinegar to the tomatoes and basil. Stir to combine.

Season the mixture with 1 teaspoon Kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning if needed. Let the topping rest for at least 10 minutes at room temperature to allow flavors to meld (up to 30 minutes).

Preheat the oven to 425°F (220°C), or preheat a grill or broiler on high.

Slice the baguette on the diagonal into 12–16 slices about 1/2-inch thick to yield roughly 8–12 servings (depending on slice count).

Place the slices on a baking sheet in a single layer. Brush the cut sides lightly with 2 tablespoons extra-virgin olive oil.

Bake in the preheated oven for 6–8 minutes, or until edges are golden and the surface is crisp. Alternatively, grill or broil for 1–2 minutes per side—watch closely to avoid burning.

Remove the toasted bread from the oven. While still warm, rub the cut side of the reserved garlic clove (1 clove) over each slice to lightly infuse garlic flavor.

If using cheese, sprinkle about 1/2 cup grated Parmesan or a light shredding of mozzarella over the toasts now so it warms slightly from the toast (optional).

Spoon the tomato topping generously onto each toasted slice just before serving so the bread remains crisp. Garnish each bruschetta with an extra small basil leaf if desired.

Serve immediately. Leftover topping can be refrigerated up to 2 days; keep bread separate to preserve texture.