Bruschetta Recipe

Core the tomatoes and cut into small dice: halve each tomato crosswise, scoop out seeds if very watery, then finely chop so pieces are about 1/4 inch. Place chopped tomato in a medium bowl.

Chiffonade the basil: stack leaves, roll tightly, slice into thin ribbons and add to the tomatoes.

Mince the large garlic clove very finely (or grate it) and add to the tomato-basil mixture.

Add 2 tablespoons extra-virgin olive oil and 1 teaspoon red wine vinegar to the bowl. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Stir gently to combine. Let the mixture sit at room temperature for 10–15 minutes to allow flavors to marry. Taste and adjust salt, pepper, or a splash more vinegar if needed.

Prepare and toast the bread

Preheat the oven to 425°F (220°C) or prepare a grill. Slice the baguette on a slight diagonal into 1/2-inch thick slices to yield about 12–16 slices. Arrange slices on a baking sheet in a single layer. Brush the top of each slice lightly with about 2 tablespoons extra-virgin olive oil (use a brush or drizzle and spread).Toast in the oven 6–8 minutes until golden and crisp around the edges, flipping halfway for even color; or grill slices 1–2 minutes per side until char marks appear.

Once toasted, immediately rub the cut half of a garlic clove over the warm surface of each toast to impart a subtle garlic flavor. If using, sprinkle each toast with a small pinch of salt.

Spoon a generous tablespoon of the tomato topping onto each toast, letting any excess juice drain off slightly before placing, so the bread doesn't become soggy. If desired, top with a light shaving of Parmesan or a sprinkle of ricotta salata.

Arrange bruschetta on a serving platter and garnish with a few whole basil leaves or a light drizzle of extra-virgin olive oil. Serve immediately so toasts remain crisp.