Bruschetta Recipe

Slice bread

Preheat oven to 400°F (200°C). Cut the baguette into 1/2-inch (1.2 cm) slices on a slight diagonal to yield about 20–24 slices depending on loaf size.

Make garlic butter

In a small bowl, mash the 4 tablespoons unsalted butter with 2 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper until smooth and combined.

Spread and toast

Arrange bread slices in a single layer on a baking sheet. Using a small spatula or butter knife, spread about 1 teaspoon of the garlic butter onto each slice (reserve any excess). Bake in the preheated oven for 8–10 minutes, or until edges are golden and butter is melted. For extra color, broil 30–60 seconds—watch closely to avoid burning.

Prepare tomatoes

While the bread toasts, core and dice the 4 medium tomatoes into roughly 1/4-inch (0.5–0.7 cm) pieces. If tomatoes are very juicy, gently scoop out and discard most seeds/juices to prevent soggy crostini, reserving the flesh.

Mix topping

In a medium bowl, combine the diced tomatoes, 1/4 cup finely diced red onion, 1/2 cup chopped fresh basil, 2 tablespoons chopped parsley, and 1 minced garlic clove. Add 3 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Stir gently to combine and taste; adjust seasoning if necessary. Let the mixture rest 5–10 minutes so flavors meld.

When crostini are warm and crisp, remove from the oven. Using a spoon, top each toasted slice with about 1 heaping tablespoon of the tomato mixture (more if preferred).

Optional: drizzle a small amount of balsamic glaze over the topped bruschetta and sprinkle lightly with grated Parmesan for extra flavor. Serve immediately while crostini remain crisp.