Bruschetta Recipe

Prepare the tomatoes: core and seed the tomatoes if very watery, then finely dice until you have about 1 cup. Place diced tomatoes in a medium bowl.

Add the finely diced red onion and the minced garlic to the bowl with the tomatoes.

Toss in the sliced basil, 2 tablespoons extra-virgin olive oil, and 1 teaspoon balsamic vinegar.

Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Stir gently to combine.

Let the mixture rest at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning (more salt, pepper, or a squeeze of lemon if desired).

Preheat and slice

Preheat the oven to 425°F (220°C) or heat a grill pan over medium-high heat. Slice the baguette into 8 slices about 1/2" thick.

Brush one side of each bread slice lightly with the 2 tablespoons olive oil.

Toast the bread slices on a baking sheet in the oven for 6–8 minutes, or until the edges are golden and the surface is crisp. If using a grill pan or skillet, toast 1–2 minutes per side until grill marks appear and bread is crisp.

Immediately rub the top (toasted) side of each warm bread slice with the cut side of the halved garlic clove to impart garlic flavor. This is more subtle than raw minced garlic and prevents overpowering the topping.

If using, sprinkle each slice lightly with a little grated Parmesan or place a small shaving of Pecorino on top.

Spoon the tomato topping generously onto each toasted bread slice, letting any excess liquid drain off back into the bowl before scooping to avoid soggy bread.

Arrange the bruschetta on a serving platter, drizzle with a little additional olive oil if desired, and finish with a few small basil leaves or an extra crack of black pepper. Serve immediately.