Bruschetta Recipe

Prepare and slice

Preheat oven to 425°F (220°C). Trim the ends of the baguette and slice on a slight diagonal into 12 slices about 1/2 inch (1.2 cm) thick.

Brush and season

Arrange slices on a baking sheet. Mix 3 tablespoons olive oil with 1 teaspoon salt and 1/2 teaspoon black pepper. Brush the mixture lightly on both sides of each slice.

Toast

Bake in the preheated oven for 6–8 minutes, flip once, and bake another 4–6 minutes until golden and crisp at the edges. Alternatively, grill or toast slices on a skillet until golden. Remove and let cool slightly.

Prepare tomatoes

Core and finely dice tomatoes so they total about 2 cups. If tomatoes are very juicy, scoop seeds and excess juice out to avoid soggy bread; reserve juice for another use.

Chop basil and mince garlic

Stack and roll basil leaves, then chiffonade (thinly slice) to measure 1/2 cup. Finely mince 2 garlic cloves; reserve one small pinch to rub on the toasted bread later (optional).

Combine topping

In a medium bowl, combine diced tomatoes, chopped basil, 2 tablespoons olive oil, 1 teaspoon balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently to coat and taste; adjust seasoning as needed. Let sit for 5–10 minutes to marry flavors.

Optional garlic rub

If desired, rub the cut side of one garlic clove lightly over the warm toasted bread slices to impart a subtle garlic aroma.

Top the toasts

Spoon a generous tablespoon (or more) of the tomato mixture onto each toasted slice, letting any excess liquid drain so bread stays crisp. Arrange on a serving platter.

Add cheese and glaze

Sprinkle about 1 teaspoon of finely grated Parmesan over each topped slice (total about 1/4 cup used). Drizzle balsamic glaze lightly over the assembled bruschetta (divide 2 tablespoons evenly) and, if desired, finish with a tiny pinch of coarse sea salt on some pieces.

Serve

Serve immediately so the bread remains crisp. Leftover tomato topping can be refrigerated up to 24 hours; assemble just before serving.