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
Toasted bread
Finish (optional)
Method
Tomato topping
- 1
Prepare tomatoes
Core and seed the tomatoes if desired to reduce juices. Dice tomatoes into roughly 1/4-inch pieces and transfer to a medium mixing bowl (yield ~4 cups).
- 2
- 3
Dress and season
Add 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon balsamic vinegar (optional). Gently fold so tomatoes release a little juice but remain chunky. Taste and adjust salt/pepper. Let mixture sit at room temperature for 10–15 minutes to meld flavors.
Toasted bread
- 4
Slice and oil bread
Slice the baguette on a diagonal into 1/2-inch-thick slices (about 12–16 slices from a standard baguette). Place slices on a baking sheet and brush the top of each slice lightly with olive oil (about 3 tablespoons total).
- 5
- 6
Rub with garlic
Remove toasted bread from oven. While still warm, rub the cut side of the whole garlic clove once over each slice so a faint garlic flavor remains.
Assembly & finish
- 7
Top the crostini
Spoon a generous tablespoon (or more) of the tomato topping onto each warm toasted slice just before serving so bread stays crisp. Do not overload to avoid sogginess.
- 8
Optional finishing touches
If desired, sprinkle each bruschetta with a little shaved or grated Parmesan and garnish with a small basil leaf. Drizzle with a few drops of extra-virgin olive oil or a tiny dash of balsamic glaze if you used plain vinegar earlier.
- 9
Serve
Arrange on a platter and serve immediately while bread is still warm and crisp. Leftover tomato topping can be refrigerated up to 24 hours; assemble fresh to maintain texture.