Traditional Bruschetta Recipe

Prepare tomatoes

Quarter the tomatoes and remove cores. If tomatoes are very juicy, scoop out a bit of seeds to avoid a watery topping. Finely dice the tomato flesh into roughly 1/4-inch pieces and place in a medium bowl.

Stack the basil leaves, roll them tightly and thinly slice (chiffonade). Add basil to the diced tomatoes.

Mince 1 garlic clove very finely (or grate on a microplane) and add to the tomato-basil mixture.

Add 3 tablespoons extra virgin olive oil and 1 teaspoon red wine vinegar to the bowl. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Gently stir to combine. Taste and adjust seasoning; let the mixture sit at room temperature for 10–15 minutes to allow flavors to meld.

Slice the loaf on a slight diagonal into 8–10 slices about 1/2-inch thick (serves depend on slice size).

Preheat a grill pan or broiler to high. Brush both sides of each bread slice lightly with 2 tablespoons extra virgin olive oil (use a pastry brush or drizzle and spread).

Grill or broil the bread slices 1–2 minutes per side, or until golden and crisp with nice char marks. Remove from heat and while still warm, rub the cut surface of the remaining garlic clove over each toast to impart a subtle garlic aroma.

Spoon the tomato mixture generously onto each toasted slice, letting any excess liquid drain off so the bread does not become soggy.

Finish each bruschetta by sprinkling about 1 tablespoon (approx. 3 tablespoons total per 3 slices) of finely grated grana padano or Parmigiano-Reggiano over the tomatoes. Drizzle a little extra virgin olive oil over each if desired and serve immediately.