Bruschetta Recipe

Prepare and toast bread

Preheat oven to 425°F (220°C) or heat a skillet over medium-high. Lightly brush both sides of each bread slice with 1 tablespoon extra-virgin olive oil. Place slices on a baking sheet and toast in the oven 6–8 minutes, flipping once, until golden and crisp at the edges. If using a skillet, cook 2–3 minutes per side until golden and slightly charred.

Immediately after toasting, while the bread is hot, rub one side of each slice with 1 garlic clove (use the cut side of the clove). This will impart a fresh garlic aroma without overpowering the topping. Sprinkle each rubbed slice with a small pinch of salt.

Prepare tomatoes

Core and finely dice tomatoes so you have about 1 cup of diced tomato. If tomatoes are very juicy, drain for 5 minutes in a sieve to avoid soggy bread, reserving any juices if you like.

Mix topping

In a medium bowl combine the diced tomatoes, 1 minced garlic clove (finely minced), sliced basil leaves (chiffonade), 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Stir gently to combine. Taste and adjust salt, pepper, or vinegar as needed.

Divide the tomato mixture evenly and spoon onto the garlic-rubbed side of each toasted bread slice, piling slightly in the center so juices stay on the topping rather than the plate.

Drizzle about 1 teaspoon extra-virgin olive oil over both bruschetta slices (or a light stream to taste). If desired, sprinkle 1 tablespoon grated Parmesan or Pecorino over the top.

Garnish with an extra small basil leaf each for presentation and serve immediately so the bread stays crisp.