Bruschetta Recipe
Toasts topped with our homemade bruschetta.
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Ingredients
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Bruschetta Topping
Toasts
Method
Bruschetta Topping
- 1
Prep the tomatoes
Core the tomatoes and remove the seeds if desired for a less watery topping. Dice the tomatoes into small uniform pieces (about 1/4-inch). Place diced tomatoes in a medium mixing bowl.
- 2
- 3
Dress the topping
Drizzle the extra-virgin olive oil and red wine vinegar over the tomato mixture. Sprinkle in the sea salt, black pepper, and optional crushed red pepper flakes. Stir gently to combine. Let sit at room temperature for 10–15 minutes to allow flavors to marry. Taste and adjust seasoning (add more salt, pepper, or vinegar if needed).
Toasts
- 4
Slice and oil the bread
Preheat oven to 425°F (220°C). Arrange baguette slices in a single layer on a baking sheet. Brush the top of each slice lightly with olive oil (about 1/2 tsp per slice).
- 5
Toast the bread
Bake in the preheated oven 6–8 minutes, or until edges are golden and centers are crisp. For a charred finish, broil 1–2 minutes at the end while watching closely to avoid burning.
- 6
Rub with garlic
Remove toasts from oven and immediately rub the cut side of the halved garlic clove over the top of each warm slice to impart a gentle garlic flavor.
- 7
Assemble and finish
Spoon a generous amount of the bruschetta topping onto each toast just before serving so bread remains crisp (about 2–3 tablespoons topping per slice). If desired, finish with a light sprinkle of grated Parmesan or shaved Pecorino and a small drizzle of olive oil. Serve immediately.
