Traditional Bruschetta Recipe

Prepare tomatoes

Core and finely dice the tomatoes into roughly 1/4-inch pieces. If tomatoes are very juicy, gently scoop out excess seeds/juice into a bowl and discard to prevent soggy bread; reserve only the flesh.

Mix topping

Place diced tomatoes in a medium bowl. Add the minced garlic (for topping), sliced basil, 2 tablespoons olive oil, and 1 teaspoon vinegar. Season with 3/4 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Stir gently to combine.

Rest to meld flavors

Let the mixture sit at room temperature for 10–15 minutes to allow the flavors to marry. Taste and adjust seasoning (add a pinch more salt or a few drops of vinegar if needed). Keep at room temperature while you prepare the bread; do not refrigerate or the olive oil will solidify.

Slice bread

Slice the loaf on the diagonal into 12–16 slices about 1/2-inch thick (depending on loaf size) to yield 12 servings. Arrange slices on a baking sheet in a single layer.

Brush and toast

Brush one side of each slice lightly with olive oil (about 3 tablespoons total). Toast under a broiler 4–6 inches from heat for 1.5–3 minutes until golden and crisp (watch closely to avoid burning), turning once if necessary. Alternatively, grill on a grill pan or skillet over medium-high heat 1.5–2 minutes per side.

Rub with garlic

As soon as slices come out of the heat, rub the toasted side of each slice with the cut side of a halved garlic clove. The warmth will release the garlic aroma without overpowering the bread.

Assemble bruschetta

Spoon the tomato mixture on top of each toasted slice, distributing evenly (about 1 to 1 1/4 tablespoons topping per slice). If desired, finish with a light drizzle of extra-virgin olive oil and a sprinkle of grated Parmesan or Pecorino.

Serve

Arrange bruschetta on a platter and serve immediately. If you must hold them briefly, keep tomato mixture separate and top just before serving so the bread remains crisp.