Bruschetta Recipe

Prep tomatoes and basil

Core and dice the tomatoes into roughly 1/4-inch pieces. Place diced tomatoes in a medium bowl. Stack the basil leaves, roll tightly, and thinly slice (chiffonade). Add basil to the bowl.

Add aromatics

Finely mince 2 of the garlic cloves (reserve 1 whole clove). If using shallot, mince it finely and add to the tomato-basil mixture.

Season and macerate

Add the minced garlic, 3 tablespoons olive oil, 1 teaspoon red wine vinegar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper to the bowl. Stir gently to combine. Let the mixture sit at room temperature for 10–15 minutes to macerate and marry flavors. Taste and adjust salt, pepper, or vinegar as needed.

Slice and toast bread

Preheat oven to 425°F (220°C) or heat a grill pan. Slice the loaf on a diagonal into 1/2-inch thick slices. Arrange slices on a baking sheet. Brush each slice lightly with the 2 tablespoons olive oil and sprinkle with 1/4 teaspoon salt. Toast in the oven for 6–8 minutes, flipping once, until golden and crisp at edges. Alternatively, grill slices 1–2 minutes per side until charred spots appear.

Rub with garlic

While the bread is still warm, rub the cut side of the reserved whole garlic clove over each toasted slice—this transfers a mild garlic flavor without overpowering.

Assemble bruschetta

Spoon the tomato topping onto the toasted slices, using a slotted spoon if topping is juicy to avoid soggy bread. Arrange on a platter. If using, sprinkle grated Parmesan or shaved Pecorino over the top and finish with an extra drizzle (about 1 teaspoon per 4 slices) of olive oil and a light grind of black pepper.

Serve

Serve immediately while the bread is still warm and crisp. Leftover topping may be refrigerated for up to 24 hours; bring to room temperature and drain excess liquid before using.