Bruschetta Classica Recipe
Toasted homemade artisan bread topped with Italian plum tomatoes, garlic, extra virgin olive oil and basil dressing.
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Ingredients
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Bruschetta topping
Bread and finishing
Method
Bruschetta topping
Prepare tomatoes
Core and seed the plum tomatoes: halve each tomato lengthwise, scoop out seeds with a small spoon (reserve some juice if you like a looser topping). Chop the tomato flesh into roughly 1/4–1/2-inch dice. Measure about 4 cups packed and transfer to a medium mixing bowl.
Chop basil
Stack the basil leaves, roll them tightly (chiffonade) and slice crosswise to make thin ribbons. Roughly chop the ribbons to a coarse chop and add to the bowl with tomatoes.
Make dressing and combine
Mince two of the garlic cloves very finely (or grate on a microplane). In a small bowl whisk together 4 tbs extra-virgin olive oil, 1 tsp red wine vinegar, the minced garlic, 1 tsp kosher salt, 1 tsp freshly ground black pepper and the optional 1/4 tsp crushed red pepper flakes if using. Pour the dressing over the chopped tomatoes and basil. Gently fold to combine. Taste and adjust seasoning — add up to 1/2 tsp more salt or a little more vinegar if desired. Let the mixture sit at room temperature for 10–15 minutes to allow flavors to meld.
Bread and assembly
Toast bread
Preheat oven to 425°F (220°C) or heat a grill pan. Arrange 12 slices of artisan bread on a baking sheet. Brush both sides lightly with 2 tbs olive oil. Toast in the oven for 6–8 minutes, flipping once halfway, until golden and crisp. (If using a grill pan, toast 1–2 minutes per side over medium-high heat.)
Garlic rub and season
When the toasts are hot, rub the cut side of the remaining garlic clove onto the top surface of each slice — the heat will release a subtle garlic aroma. Sprinkle each slice with a light pinch of flaky sea salt (~0.5 tsp divided among slices).
Top and serve
Spoon the tomato-basil mixture onto each toast just before serving, about 1/4 cup per slice (adjust to preference). Allow any excess liquid to drain off back into the bowl so the bread doesn't become soggy. Optionally drizzle a tiny additional teaspoon of extra-virgin olive oil over each bruschetta and garnish with a small basil leaf. Serve immediately while the bread is still crisp.