Bruschetta On Rustic Bread (pcs) Recipe
Make Bruschetta On Rustic Bread (pcs) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Topping
Bread & Finish
Method
Topping
Prepare tomatoes
Core and seed the tomatoes if very juicy: cut each tomato into quarters, gently squeeze or scoop out large seeds and excess juice, then dice the flesh into roughly 1/4" (6 mm) pieces. Place diced tomatoes in a medium bowl.
Chop basil
Stack basil leaves, roll into a tight cigar (chiffonade) and thinly slice, then coarsely chop into small ribbons. Add basil to the bowl with tomatoes.
Add aromatics and season
Add the minced garlic and optional diced red onion/shallot to the tomatoes. Drizzle in 3 tablespoons extra-virgin olive oil and 1 tablespoon red wine vinegar. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Gently toss to combine. Taste and adjust seasoning; allow the mixture to sit at room temperature for 10–15 minutes so flavors meld. If tomatoes are very watery, drain a little liquid before assembling.
Bread & Assembly
Prepare and toast bread
Preheat oven to 425°F (220°C) or heat a grill pan. Arrange the 12 slices of rustic bread on a baking sheet. Brush the top side of each slice lightly with the 3 tablespoons olive oil. Toast in the oven 6–8 minutes until edges are golden and surface is crisp, or grill 2–3 minutes per side until charred marks appear and crisp. Remove from oven or grill.
Garlic rub and season
While still warm, rub the top of each toasted slice with the cut side of the whole garlic clove (press lightly so a faint garlic flavor is transferred). Sprinkle each slice with a tiny pinch of coarse sea salt to taste.
Top the bread
Spoon the tomato-basil mixture onto each toasted slice, distributing evenly (about 2–3 tablespoons per slice). Let any excess liquid drain from the spoon so bread doesn't become soggy. If using, finish each bruschetta with a few shavings of Parmesan or small pieces of torn fresh mozzarella.