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Ingredients
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Bruschetta base
Bread & topping
Method
Bruschetta base
Preheat and prepare tomatoes
Preheat oven to 425°F (220°C). Line a small baking sheet with parchment. Place the halved tomatoes cut-side up on the sheet.
Season tomatoes
Nestle the peeled garlic cloves among the tomatoes. Drizzle 2 tablespoons olive oil and 1 teaspoon balsamic vinegar evenly over the tomatoes and garlic. Sprinkle 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper over everything.
Roast
Roast in the preheated oven for 20–25 minutes, until tomatoes are softened, edges are slightly blistered and caramelized, and garlic is tender. If tomatoes release a lot of liquid, roast closer to 25 minutes to concentrate flavor.
Mash and finish
Remove baking sheet from oven. Let cool 5 minutes; using a fork or potato masher, roughly mash the roasted tomatoes and garlic together in the pan to create a chunky mixture. Stir in the sliced basil. Taste and adjust seasoning with more salt, pepper, or a splash (about 1/2 tsp) of balsamic if desired.
Bread & topping
Prepare and toast bread
While tomatoes roast, arrange the 6 bread slices on a second baking sheet. Brush both sides lightly with 1 tablespoon olive oil. Toast in the oven (on a rack above or below the tomatoes) for 6–8 minutes, flipping once, until golden and crisp at the edges. Alternatively, grill or pan-toast over medium-high heat for 2–3 minutes per side.
Aromatize bread (optional)
While warm, rub each toasted slice with the optional garlic clove for a subtle garlic note.
Assemble bruschetta
Spoon a generous 2–3 tablespoons of the roasted tomato mixture onto each bread slice, dividing evenly to make 6 pieces (about 3 pieces per person for 2 servings). If using, place small pieces of fresh mozzarella on top or sprinkle with grated Parmesan, then return to the oven 1–2 minutes just to warm the cheese (optional).
Finish and serve
Drizzle a little extra-virgin olive oil over the assembled bruschetta and sprinkle flaky sea salt to taste (about 1/8–1/4 tsp). Garnish with an extra basil leaf if desired and serve immediately while toast is crisp and tomatoes are warm.