Bruschetta Recipe
Slices of traditional Italian bread, topped with seasoned chopped tomatoes, onions & basil.
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Ingredients
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Bruschetta topping
Bread and finishing
Method
Bruschetta topping
Prepare tomatoes
Core and dice the tomatoes into small 1/4–1/2 inch pieces. If tomatoes are very juicy, scoop out some seeds and excess juice into a bowl and reserve or discard to avoid soggy bread. Place diced tomatoes in a medium mixing bowl.
Prepare aromatics
Finely dice the red onion until you have about 1/2 cup and add to the tomatoes. Mince 2 tablespoons of garlic very finely (or grate on a microplane) and add to the bowl. Stack and chiffonade the basil leaves, then roughly chop to yield about 1/2 cup packed and add to the tomato mixture.
Season the topping
Add 2 tablespoons extra-virgin olive oil, 1 teaspoon red wine or balsamic vinegar, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes (if using) to the tomato mixture. Gently toss to combine. Taste and adjust salt, pepper, or vinegar as needed. Let the mixture rest at room temperature for 10–15 minutes so flavors meld.
Bread and finishing
Prep and toast the bread
Preheat the grill pan or broiler or oven to high (grill pan over medium-high heat or broiler on high). Slice the loaf into 1.3–2 cm (1/2–3/4 inch) slices. Brush both sides lightly with 3 tablespoons extra-virgin olive oil. Place slices in a single layer on a baking sheet (if broiling) or directly on a hot grill pan.
Toast the slices until golden and crisp at the edges, about 1–2 minutes per side under the broiler (watch closely) or 2–3 minutes per side on a hot grill pan. Remove toasted bread and while still warm, rub one side of each slice with a garlic clove (cut side down) to impart garlic flavor.
Assemble bruschetta
Using a slotted spoon or spatula, spoon the tomato mixture onto the garlic-rubbed side of each toasted bread slice so the bread does not become too soggy. Arrange on a serving platter. If desired, sprinkle about 1/4 cup grated or shaved Parmigiano-Reggiano over the top or garnish with extra basil leaves.
Serve
Serve immediately while bread is still crisp. Leftover topping can be refrigerated up to 24 hours (bring to room temperature before serving).