Bruschetta Recipe

Prepare the tomatoes

Core and finely dice the tomatoes into roughly 1/4-inch pieces. If tomatoes are very juicy, scoop out and discard some seeds/juice so topping isn’t watery. Place diced tomatoes in a medium mixing bowl.

Mince basil and garlic

Stack basil leaves, roll tightly, and chiffonade (thinly slice). Finely mince 1 garlic clove (reserve the extra clove listed as 'for rubbing' in the bread section). If using shallot, mince very finely and add now.

Add the minced basil and garlic (and shallot, if using) to the diced tomatoes. Drizzle with 2 tablespoons extra-virgin olive oil and 1 teaspoon red wine vinegar. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Stir gently to combine. Taste and adjust salt, pepper, or a touch more vinegar or oil as needed. Let the mixture sit at room temperature for 10–15 minutes to allow flavors to meld.

Slice and toast the bread

Preheat oven to 425°F (220°C). Slice the loaf on the bias into 1/2-inch thick slices (about 12–16 slices depending on loaf size). Arrange slices in a single layer on a baking sheet. Brush each slice lightly with the 3 tablespoons extra-virgin olive oil on both sides. Toast in the preheated oven 5–7 minutes, flip the slices, and toast another 3–5 minutes until edges are golden and crisp but centers still slightly tender. Alternatively, grill the slices on a hot grill pan 1–2 minutes per side until charred spots appear.

Remove toasted bread from oven. While still warm, rub the cut side of the reserved garlic clove over the top of each slice to impart a gentle garlic flavor. Sprinkle the toasted slices very lightly with the remaining 1/4 teaspoon sea salt.

Top assembly: Spoon the tomato mixture generously onto each piece of toasted bread, allowing some of the oil to come with it but draining excess liquid from the bowl first to keep bread crisp. Arrange on a platter. If desired, finish each bruschetta with a small drizzle (about 1 teaspoon across the whole batch) of balsamic reduction and a few torn basil leaves for garnish.

Serve immediately while the bread is warm and crisp. Leftover tomato topping keeps refrigerated in an airtight container for up to 2 days; re-toast bread before serving if needed.