Bruschetta Recipe
Three slices of toasted bread topped with cherry tomatoes, garlic, and fresh basil
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Ingredients
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Bruschetta topping
Toasted bread
Method
Bruschetta topping
- 1
Prepare tomatoes
Halve the cherry tomatoes (if medium-sized, quarter). Place them in a medium mixing bowl.
- 2
- 3
Dress the mixture
Drizzle 2 tablespoons extra-virgin olive oil and 1 teaspoon red wine vinegar over the tomatoes and basil. Gently toss to combine.
- 4
Season
Season the mixture with 3 teaspoons Kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust — if tomatoes are very bright and acidic, add the optional 1 tablespoon balsamic reduction for a touch of sweetness and depth.
- 5
Rest
Let the topping sit at room temperature for 10 minutes to allow flavors to meld. Stir again just before assembling.
Toasted bread
- 6
Preheat and prepare bread
Preheat oven to 425°F (220°C) or heat a skillet/grill pan over medium-high heat. Arrange 3 bread slices on a baking sheet if using the oven.
- 7
Brush and toast
Brush each side of the bread lightly with 1 tablespoon olive oil (use about 1/2 tbs per side). Toast in the oven 5–7 minutes per side until golden and crisp, or grill/fry in a hot skillet 2–3 minutes per side until charred spots appear and bread is crisp.
- 8
Rub with garlic
Remove toasted bread from heat. While still warm, rub the cut side of the halved garlic clove over the top surface of each slice to impart a subtle garlic flavor.
- 9
Season bread
If desired, sprinkle each slice lightly with a pinch of coarse sea salt.
- 10
Assemble bruschetta
Spoon generous portions of the tomato-basil mixture onto each toasted slice, allowing some of the juices (but not overly wet) to sit on the bread. Garnish with an additional basil leaf if desired and drizzle a small amount of extra-virgin olive oil or the optional balsamic reduction over the top.
- 11
Serve
Serve immediately so the bread remains crisp. Bruschetta is best enjoyed within 10–15 minutes of assembly.
