Bruschetta Recipe
Make Bruschetta 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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Tomato topping
Bread and finishing
Method
Tomato topping
Prepare tomatoes
Core and dice the tomatoes into roughly 1/4- to 1/2-inch pieces. If tomatoes are very juicy, scoop out and discard most seeds and excess juice to avoid soggy bread.
Chop basil
Stack the basil leaves, roll tightly, then thinly slice (chiffonade) to yield fine ribbons. Roughly chop if preferred.
Mince garlic
Peel and very finely mince 2 garlic cloves. For a milder garlic presence, grate the garlic on a microplane instead.
Combine and season
In a medium bowl, combine diced tomatoes, minced garlic, and chopped basil. Add 3 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Stir gently to combine. Taste and adjust seasoning. Let mixture rest at room temperature for 10–15 minutes to allow flavors to marry and for some juices to release.
Bread and finishing
Slice and prepare bread
Preheat oven to 425°F (220°C) or heat a grill pan. Slice the loaf on a diagonal into 12 slices about 1/2-inch thick (adjust quantity to yield 8–12 pieces depending on loaf size).
Brush and toast
Brush one side of each slice lightly with 2 tbs extra-virgin olive oil. Arrange oiled-side up on a baking sheet or directly on grill. Toast in the oven for 6–8 minutes until edges are golden and centers are crisp but not hard. If using a grill pan, toast 1–2 minutes per side until charred marks appear and bread is crisp.
Rub with garlic
Remove toasted bread from heat. While still warm, rub the un-oiled side of each slice with the reserved garlic clove (cut in half) to lightly transfer garlic flavor. Do not over-rub to avoid overwhelming sharpness.
Top and finish
Spoon the tomato mixture onto each toasted slice just before serving, distributing topping and some of its juices evenly (avoid making bread soggy by draining excess liquid if needed). Sprinkle a pinch of fine sea salt (approx. 1/16–1/8 tsp per slice) across the assembled bruschetta. If using, grate or sprinkle about 2 tbs of Parmesan or Pecorino over all pieces. Drizzle a small additional splash of olive oil if desired. Serve immediately.