Bruschetta Recipe

Core and finely dice the tomatoes to yield about 3 cups. Remove excess seeds and juice if tomatoes are very watery so the mixture isn’t soggy.

Peel and finely dice 1/2 cup red onion (about 1/4 of a medium onion). Place diced onion in a small bowl of cold water for 5 minutes if you want a milder onion flavor, then drain and pat dry.

Stem, seed (if desired) and very finely mince the jalapeño. Use gloves if you prefer; adjust amount of seeds to control heat.

Chop fresh cilantro leaves and tender stems to make 1/2 cup packed.

Combine diced tomatoes, diced onion, minced jalapeño and chopped cilantro in a medium mixing bowl.

Add 2 tablespoons fresh lime juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss gently to combine.

Taste and adjust seasoning: add more salt or lime juice if needed. Let the pico rest at room temperature for 10–15 minutes to allow flavors to meld. Keep refrigerated if holding longer than 30 minutes.

In a small bowl, crumble 3 oz feta with a fork to break up large clumps into small, spreadable pieces.

Add 1/2 teaspoon lemon zest and 1 teaspoon extra-virgin olive oil to the feta. Gently fold to combine. Season with a pinch (about 1/8 teaspoon) freshly ground black pepper if desired. Set aside at room temperature while preparing bread so the oil loosens the feta slightly.

Slice and brush

Preheat oven to 425°F (220°C) or preheat a grill or broiler. Slice the baguette on a 45° angle into 12–16 slices about 1/2-inch thick for 1 loaf (adjust quantity for loaf size). Arrange slices on a baking sheet.

Brush both sides of the bread lightly with 2 tablespoons extra-virgin olive oil. Sprinkle the top side very lightly with 1/4 teaspoon coarse sea salt.

Toast in the oven for 6–8 minutes, flipping once halfway, until golden and crisp at the edges. If broiling, watch closely and broil about 1–2 minutes per side until golden; if grilling, toast over medium-high heat 1–2 minutes per side.

Garlic rub

Remove toasted bread from oven and immediately rub the cut side of 1 garlic clove over the warm surface of each slice to impart a subtle garlic flavor.

Allow the slices to cool slightly so they are crisp but not too hot for assembling.

Place toasted bread slices on a serving platter.

Spoon about 1 to 1 1/2 tablespoons of pico de gallo onto each slice, allowing some excess liquid to drain off so the bread stays crisp. Gently press the pico onto the toast so it adheres.

Top each bruschetta with about 1/2 to 3/4 tablespoon of the lemon-zested feta mixture, sprinkling evenly across the pico.

Finish with an optional light drizzle (about 1/4 teaspoon per slice) of extra-virgin olive oil and a light grind of black pepper over the top.

Serve immediately so the bread remains crisp. Leftover pico can be stored covered in the refrigerator for up to 48 hours; assemble just before serving.