Bruschetto Locanda Recipe

Prep tomatoes

Core and finely dice the roma tomatoes into approximately 1/4-inch pieces. If tomatoes are very juicy, scoop out excess seeds/juice into a bowl and reserve; drain slightly so topping isn't watery.

Place diced tomatoes in a medium bowl. Add minced garlic, 3 tablespoons EVOO, chopped basil chiffonade, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Gently toss to combine and let sit at room temperature for 10–15 minutes to macerate and meld flavors.

Preheat oven to 425°F (220°C). Slice the ciabatta or baguette on a slight diagonal into 12–14 slices about 1/2-inch thick.

Arrange slices on a baking sheet. Brush each slice lightly with 1 tablespoon olive oil and dot with small bits of softened butter (or spread evenly).

Toast in the preheated oven 6–8 minutes, until edges are golden and crisp. Optionally broil 1 minute at the end to deepen color—watch carefully to avoid burning.

Remove the toasts from the oven. While still warm, rub the cut side of the halved garlic clove over each slice once to impart garlic flavor. If you prefer more garlicky, rub twice or mince a little of the garlic and rub into warm butter before spreading.

While bread toasts, make the balsamic reduction: combine 3 tablespoons balsamic vinegar and 1 teaspoon sugar in a small saucepan over medium heat. Bring to a gentle simmer and reduce until slightly thickened and syrupy, about 5–7 minutes. It should coat the back of a spoon. Remove from heat and allow to cool slightly; it will continue to thicken as it cools.

Assemble the bruschetta: Spoon roughly 1 heaping tablespoon (about 20–25 g) of the tomato mixture onto each warm toast slice, allowing excess liquid to drain off the tomatoes back into the bowl first if necessary.

Drizzle each topped piece with about 1/2 teaspoon of the balsamic reduction. Finish with a light pinch (about 1/16–1/8 tsp) of flaky sea salt over each slice and, if desired, a tiny additional drizzle of EVOO.

Serve immediately while toasts are still crisp. Leftover tomato topping can be refrigerated up to 24 hours; store balsamic reduction in a sealed container at room temperature or refrigerated.