Bruschetta Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

Brush both sides of the sourdough slices lightly with 2 tbs olive oil. Place on the baking sheet in a single layer.

Sprinkle the bread lightly with 1 tsp sea salt and some freshly ground black pepper.

Toast in the preheated oven for 6–8 minutes, flipping once halfway through, until golden and crisp at the edges. Remove and let cool slightly.

Combine 2 cups diced tomatoes and 1 tbs finely diced red onion in a bowl.

Add 1 tsp minced garlic, 1 tbs extra-virgin olive oil, and 1 tsp balsamic vinegar. Toss gently to combine.

Add 12 basil leaves (chiffonade), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

In a small food processor or blender, combine 1 cup packed basil leaves, 2 tbs pine nuts, 1 clove garlic, 1/4 cup grated Parmesan, 3 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper.

Pulse until a coarse, spreadable pesto forms, scraping down the sides as needed. If too thick, add up to 1 tbs more olive oil. Taste and adjust salt/pepper.

If using store-bought balsamic glaze, have it ready. To make a quick reduction: simmer 1/2 cup balsamic vinegar over medium-low heat until reduced to about 2 tbs and syrupy (about 10–12 minutes). Cool.

Make garlic mayo by combining 1/4 cup mayonnaise, 1/2 tsp very finely minced garlic, 1/2 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper. Stir until smooth and adjust to taste.

Spread about 1 tbs of basil pesto evenly over each toasted sourdough slice.

Top each pesto-coated slice with a generous spoonful (about 3–4 tbs) of the tomato mixture, allowing excess liquid to drain off before spooning to avoid soggy bread.

Drizzle each bruschetta with balsamic glaze (about 1/2 tbs per slice) in a thin line or zigzag.

Using a small spoon or piping bag, add a small dollop (about 1 tsp) of garlic mayo to each slice at one corner or lightly smear across the edge.

Garnish with torn or whole basil leaves and a light sprinkle of flaky sea salt.

Serve immediately while bread is still crisp. Leftovers: keep components separate and assemble just before serving to preserve crunch.