Bruschetta Recipe

Core and finely dice the tomatoes into roughly 5 mm pieces. If tomatoes are very juicy, gently scoop out some seeds to avoid a watery topping.

Mince 2 garlic cloves finely and stack, roll and chiffonade the basil leaves, then roughly chop.

In a medium bowl combine diced tomatoes, minced garlic, chopped basil, 2 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1 tsp sea salt and 1/2 tsp black pepper. Stir gently to combine. Taste and adjust seasoning; let sit at room temperature for 10–15 minutes to marry flavors.

In a small bowl, combine 120 g goat cheese and 2 tbs cream cheese. Use a fork to mash and blend until smooth. If the mixture is too thick, add up to 1 tsp olive oil or a splash of milk to loosen to a spreadable consistency.

Fold in 1/2 tsp lemon zest, 1 tsp honey (or 1 tsp olive oil), 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust — it should be creamy, slightly tangy, and balanced.

Preheat oven to 200°C (400°F) or set a grill/broiler to medium-high.

Slice the baguette or country loaf on the diagonal into 12–14 slices about 1–1.5 cm thick.

Brush both sides of each slice lightly with 2 tbs extra-virgin olive oil. Arrange in a single layer on a baking sheet.

Toast in the oven for 6–8 minutes, turning once, until golden and crisp. For a broiler, watch closely and broil 1–2 minutes per side until lightly charred.

If using, cut the remaining garlic clove in half and rub the cut surface over the warm toasts for subtle garlic flavor.

Spread about 1 tbsp of the creamy cheese mixture on each toasted slice (adjust quantity to preference).

Top each with 1 to 2 tbs of the tomato mixture, allowing any excess liquid to drip off back into the bowl.

Garnish with torn basil leaves and a light sprinkle of flaky sea salt if desired. Drizzle a few drops of extra-virgin olive oil over the assembled bruschetta.

Serve immediately so the toast stays crisp. Leftover topping can be refrigerated for up to 24 hours; assemble just before serving.