Traditional Bruschetta Recipe
Tomato, basil, grana, extra virgin olive oil.
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Ingredients
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Tomato topping
Bread and assembly
Method
Tomato topping
- 1
Prepare tomatoes
Wash tomatoes, remove cores, and dice into roughly 1/4- to 1/2-inch pieces. Place diced tomatoes in a medium mixing bowl and gently drain any excess juice if very watery (reserve juice for another use).
- 2
Mince garlic and basil
Peel and finely mince 1 garlic clove; smash the second clove and set aside for rubbing the bread later. Stack basil leaves, roll tightly, and chiffonade or finely slice into thin ribbons. Add minced garlic and basil ribbons to the bowl with the tomatoes.
- 3
Season topping
Add 3 tablespoons extra virgin olive oil, 1 teaspoon red wine vinegar, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper to the tomato mixture. Stir gently to combine, taste, and adjust salt or vinegar as needed. Let the mixture sit at room temperature for 10–15 minutes to allow flavors to meld.
Bread and assembly
- 4
Slice and toast bread
Preheat oven to 425°F (220°C) or prepare a grill pan. Slice the loaf on a bias into 12 slices about 1/2-inch thick (adjust count for loaf size). Place slices on a baking sheet, brush the cut sides lightly with 2 tablespoons extra virgin olive oil, and toast in the oven for 6–8 minutes until golden and crisp at the edges. Alternatively, grill or pan-toast the slices until marked and crisp.
- 5
Rub with garlic
As soon as the toasted bread comes out of the oven, rub the cut side of each slice with the reserved smashed garlic clove (the heat will soften the garlic and impart aroma without overpowering).
- 6
Assemble bruschetta
Spoon the tomato mixture generously onto each garlic-rubbed toast slice, allowing excess liquid to drain back into the bowl. Arrange topped slices on a serving platter.
- 7
Finish with grana and olive oil
Using a microplane or fine grater, grate about 1/2 cup grana padano or Parmigiano-Reggiano evenly over the assembled bruschetta. Drizzle a little extra virgin olive oil over the top (about 1 teaspoon per 4 slices) and garnish with a small fresh basil leaf if desired. Serve immediately so the bread stays crisp.