Bruschetta Recipe

Prepare tomatoes

Core and seed the tomatoes to remove excess liquid. Finely dice the tomato flesh and transfer to a medium mixing bowl.

Add the finely minced red onion and chopped basil to the diced tomatoes. Mince one garlic clove very fine and add to the bowl.

Stir in 2 tablespoons extra-virgin olive oil and 1 teaspoon balsamic vinegar (if using). Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Mix gently to combine.

Taste and adjust seasoning — add a touch more olive oil, salt, or pepper as needed. Let the mixture rest at room temperature for 10–15 minutes to allow flavors to meld. If the mixture becomes watery, drain off excess liquid before assembling.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). If using an oven, preheat broiler and position rack 6–8 inches from the heat source.

Slice the loaf on the diagonal into 1/2-inch thick pieces to maximize surface area. Arrange slices on a tray and brush one side lightly with olive oil (about 3 tablespoons divided across slices).

Grill the bread slices oil-side down for 1–2 minutes until grill marks appear and bread is crisping, then flip and toast the other side for an additional 30–60 seconds until golden. If using a broiler, place oiled slices on a baking sheet under the broiler and toast 1–2 minutes per side, watching closely to prevent burning.

Remove grilled bread from heat and, while still warm, rub the cut side of the halved garlic clove gently over each slice to impart a subtle garlic aroma. Sprinkle lightly with kosher salt if desired.

Spoon a generous tablespoon (or to taste) of the tomato topping onto each grilled bread slice just before serving so the bread stays crisp. Do not overload to avoid soggy bread.

If using, grate a little Parmigiano-Reggiano over the topped bruschetta and garnish with extra basil leaves or microgreens.

Arrange bruschetta on a platter and serve immediately while the bread is warm and crisp.