Bruschetta Recipe

Prepare tomatoes

Core and seed the tomatoes (optional for a less watery topping). Dice the tomato flesh into roughly 1/4-inch (6 mm) pieces and transfer to a medium mixing bowl.

Chop basil

Stack the basil leaves, roll them tightly, and finely chiffonade (slice) them. Add the chiffonaded basil to the bowl with the tomatoes.

Prepare garlic and shallot

Finely mince 1 garlic clove and, if using, the half shallot. Add the minced garlic and shallot to the tomato-basil mixture.

Dress the mixture

Add 3 tablespoons EVOO, 1 teaspoon red wine vinegar, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper to the bowl. Gently toss to combine. Taste and adjust seasoning — add more salt, pepper, or a splash more vinegar or oil as needed. Let the mixture rest at room temperature for 10–15 minutes to meld flavors.

Slice and toast bread

Cut the loaf on a slight diagonal into 1/2-inch (1.2 cm) slices (about 12–16 slices depending on loaf). Brush one side lightly with EVOO (about 2 tablespoons total) and arrange slices oil-side up on a baking sheet. Toast under a broiler or in a 425°F (220°C) oven for 4–6 minutes until golden and crisp at the edges. Turn once if necessary for even color.

Rub with garlic

As soon as the toasts come out of the oven, rub the top (oiled) side of each slice with the remaining whole garlic clove cut in half or peeled—this gives a subtle garlic aroma without overpowering.

Assemble bruschetta

Spoon the tomato-basil topping onto each toasted slice, letting any excess liquid drain back into the bowl if you prefer drier toasts. Arrange on a serving platter.

Finish and serve

If desired, sprinkle a little shaved or grated Parmesan over the assembled bruschetta and drizzle a tiny extra drizzle of EVOO. Serve immediately so the toasts remain crisp.