Bruschett Recipe

Prep tomatoes and aromatics

Cut tomatoes into quarters, remove seeds and excess gel with a spoon, then finely dice into roughly 1/4-inch pieces. Place diced tomatoes in a medium bowl. Add minced garlic, sliced basil, and optional finely diced red onion or shallot.

Dress the mixture with 3 tablespoons extra-virgin olive oil and 1 tablespoon red wine vinegar. Gently toss to combine, being careful not to crush the tomatoes.

Season with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning — add a pinch more salt or a splash more vinegar if tomatoes are very sweet or dull.

Let the mixture rest at room temperature for at least 15–20 minutes (up to 1 hour) to allow flavors to meld. If resting longer than 1 hour, refrigerate and bring back to room temperature before assembling.

Slice and toast bread

Preheat oven to 425°F (220°C) or heat a grill pan. Cut the bread into 1-inch thick slices on the bias. Arrange slices on a baking sheet. Brush both sides lightly with 3 tablespoons extra-virgin olive oil.

Toast in the preheated oven 6–8 minutes, then flip and toast another 4–6 minutes, until golden and crisp at the edges. Alternatively, grill or toast in a skillet until nicely charred and crisp. The goal is a crunchy exterior with a slightly chewy interior.

Rub with garlic

Remove toasts from heat. While still warm, rub the cut side of 1 garlic clove over the top of each toast slice so a faint garlic flavor remains. If you prefer more garlic, rub longer or add a light smear of minced garlic mixed with a teaspoon of olive oil.

Spoon a generous tablespoon or two of the tomato topping onto each toast just before serving so the bread stays crisp. If desired, finish each bruschetta with a light sprinkle (about 1–2 teaspoons per slice) of shaved or grated Parmesan/Pecorino and a small drizzle of olive oil.

Serve immediately. Provides best texture when assembled right before eating to keep bread crisp.