Classic Bruschetta Toast Recipe
tomato, basil, creamy goat cheese, olive oil, aged balsamic
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Ingredients
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Bread & Toasting
Tomato Topping
Cheese & Finish
Method
Bread & Toasting
Slice and oil
Preheat oven to 425°F (220°C). Slice the ciabatta or baguette on a slight diagonal into 12 slices about 1/2-inch thick. Place slices on a baking sheet in a single layer. Brush the top of each slice with the 3 tbs extra-virgin olive oil and sprinkle lightly with 1/2 tsp kosher salt.
Toast
Bake in the preheated oven for 6–8 minutes, until edges are golden and crisp. For extra char, broil 1–2 minutes at the end watching closely. Remove from oven and let cool slightly for 1–2 minutes.
Rub with garlic
While still warm, rub the cut side of the halved garlic clove over the top of each toast slice to impart a subtle garlic aroma. Set to the side to cool completely — this prevents the goat cheese from melting excessively when spread.
Tomato Topping
Prepare tomatoes
Core and halve the tomatoes, remove seeds with a spoon, then dice into small (about 1/4-inch) pieces until you have about 3 cups. Place diced tomatoes in a medium bowl.
Mix dressing
Add the 2 tbs olive oil, 1 tsp aged balsamic vinegar, minced garlic clove, and 2 tbs finely minced shallot to the bowl with tomatoes. Stir gently to combine.
Season and rest
Fold in the 1/2 cup sliced basil, then add 1 tsp salt and 1/2 tsp freshly ground black pepper. Let the mixture sit at room temperature for 10–15 minutes to macerate — this concentrates flavor and releases some tomato juices. If mixture is very watery, drain off a little liquid so the topping doesn't sog the toast.
Cheese & Finish
Soften and spread cheese
Ensure 6 oz goat cheese is at room temperature so it's easily spreadable. Using a butter knife or small offset spatula, spread about 1/2 oz (roughly 1 tbsp) of goat cheese evenly over each toasted slice. Leave a small border around the edge.
Assemble bruschetta
Spoon about 1.5 to 2 tablespoons of the tomato mixture onto each goat-cheese–topped toast, letting any excess be drained away before placing to avoid sogginess. Press gently so topping adheres to the cheese.
Finish and serve
Drizzle each assembled bruschetta with a light thread of aged balsamic reduction (about 1/2 tsp per piece, using 1 tbs total). Sprinkle a pinch of flaky sea salt over the top and garnish each piece with a small basil leaf. Serve immediately while toast is crisp.