Barese Bruschetta Recipe

Slice and toast

Preheat the oven to 200°C (400°F). Slice the loaf into 12–16 slices about 1–1.5 cm thick. Arrange slices in a single layer on a baking sheet.

Brush each slice lightly on both sides with 4 tbs extra-virgin olive oil and sprinkle the top sides with 1 tsp fine sea salt.

Bake in the preheated oven 8–10 minutes, then flip and bake an additional 4–6 minutes, until golden and crisp at the edges but still slightly chewy in the middle. Alternatively, grill slices on a cast-iron pan until charred marks appear.

Remove from oven. While still warm, rub the top of each toasted slice with the cut sides of the 2 garlic cloves to impart a gentle garlic aroma.

Prepare tomatoes

Core, seed and finely dice the 500 g ripe plum tomatoes. Place diced tomatoes in a medium bowl and gently press with the back of a spoon or a fork to release some juices but avoid turning them into a puree.

Add 1 minced shallot, 3 tbs chopped flat-leaf parsley, 1 tbs rinsed capers, and 2 finely chopped anchovy fillets (if using) to the tomatoes and stir to combine.

Season the mixture with 1 tsp red wine vinegar, 3 tbs extra-virgin olive oil, 1 tsp coarse sea salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning — the anchovies and capers add saltiness, so reduce added salt if needed.

Let the tomato mixture rest at room temperature for at least 15–20 minutes to allow flavors to meld. If preparing ahead, cover and refrigerate up to 2 hours; bring back to room temperature before serving.

Spoon a generous tablespoon (or more, depending on slice size) of the tomato topping onto each warm garlic-rubbed crostino, allowing any excess liquid to be drained off so the bread doesn’t become soggy.

Scatter torn basil leaves (or oregano) over the topped crostini and finish with 50 g crumbled ricotta salata or shaved pecorino for a savory, salty contrast.

If desired, sprinkle 1 tsp lemon zest over the assembled bruschetta for a bright note. Drizzle a final teaspoon of extra-virgin olive oil over each, then arrange on a platter and serve immediately.

Leftover tomato topping can be stored in an airtight container in the refrigerator up to 2 days. Toast additional bread just before serving to maintain crispness.