Tomato Bruschetta Recipe

Prepare tomatoes

Core and dice the tomatoes into approximately 1/4-inch pieces. Place diced tomatoes into a medium bowl and gently drain off any excess liquid after 5 minutes, keeping the solids.

Slice mozzarella and chop basil

Pat the fresh mozzarella dry with paper towels and cut into 1/4-inch cubes or small slices. Stack basil leaves, roll tightly (chiffonade) and thinly slice into ribbons. Add mozzarella and basil to the bowl with tomatoes.

Mince onion and garlic

Finely mince the red onion so pieces are small and not overpowering. Mince or grate the 2 garlic cloves. Add both to the tomato-mozzarella-basil mixture.

Dress the mixture

Add 3 tablespoons extra-virgin olive oil and 1 teaspoon balsamic vinegar to the bowl. Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Gently fold everything together to combine without crushing the mozzarella. Taste and adjust seasoning if needed. Let the mixture sit at room temperature for 10 minutes to meld flavors.

Prepare and grill the bread

Preheat a grill pan or outdoor grill to medium-high. Slice the loaf on a slight diagonal into 12 slices about 1/2-inch thick. Brush both sides lightly with 2 tablespoons olive oil. Grill slices for about 1.5–2 minutes per side until golden and marked, watching carefully to avoid burning.

Garlic rub and finish

When the grilled bread is still warm, take the whole garlic clove and rub the cut side over the top of each slice to impart a subtle garlic aroma. If desired, sprinkle a pinch of flaky sea salt on each slice.

Assemble bruschetta

Spoon a generous tablespoon (or more) of the tomato-mozzarella topping onto each grilled bread slice, allowing some liquid to be included for juiciness but not so much that it soaks the bread. Garnish each piece with an extra small basil leaf if available. Serve immediately while bread is warm and crisp.