Baked Crispy Baguette Bruschetta Recipe

Prepare tomatoes

Wash and dry the cherry tomatoes. If tomatoes are larger than bite-size, halve them. Place them in a medium mixing bowl.

Finely chop shallot

Peel and finely mince the shallot and add to the bowl with tomatoes.

Season tomato mix

Add the chopped basil leaves, 2 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1 tsp sea salt and 1/2 tsp freshly ground black pepper to the tomatoes and shallot. Gently toss to combine. Let sit at room temperature for 10–15 minutes to macerate while you prepare other components.

Make quick pesto

In a small food processor or blender, combine 45 g basil leaves, 30 g toasted pine nuts, 30 g grated Parmesan, 1 clove garlic, 1/2 tsp sea salt and 1/4 tsp black pepper. Pulse a few times, then stream in 60 ml extra-virgin olive oil until you reach a smooth but slightly textured pesto. Taste and adjust salt/pepper. Transfer to a small bowl.

Prepare bocconcini

Drain the bocconcini well and pat dry with paper towel. Place in a bowl and gently toss with 1 tsp olive oil and 1/4 tsp freshly cracked black pepper. If bocconcini are large, tear into halves or thirds so each bruschetta piece will have a small bite-sized ball.

Preheat oven

Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper or lightly oil it.

Slice baguette

Cut the baguette on the diagonal into 12 slices (approximately 1–1.5 cm thick) to yield four portions (3 slices per portion).

Butter and oil

Mix the softened butter with 1 tbs of the extra-virgin olive oil. Spread a thin layer of the butter mixture onto each baguette slice. Brush the tops lightly with the remaining 1 tbs olive oil.

Bake until crisp

Arrange slices on the prepared baking sheet in a single layer. Bake in the preheated oven for 8–10 minutes, turning once halfway, until edges are golden and surfaces are crisp.

Rub with garlic

Remove to a rack. While still warm, rub the top of each toast lightly with the cut side of a garlic clove (use both cloves across all slices), pressing gently so a hint of garlic flavor transfers. Optionally sprinkle each slice with a small pinch of coarse sea salt.

Spread pesto

Spread about 1 tsp of the prepared pesto on each warm baguette slice (reserve a little pesto for drizzling if desired).

Top with tomato balls and bocconcini

Spoon a generous tablespoon of the marinated tomato mixture (tomato balls) onto each pesto-topped toast. Place one bocconcini ball (or half) on top of the tomatoes of each slice so each piece has a combination of tomato and cheese.

Garnish and serve

Drizzle each bruschetta lightly with a few drops of extra-virgin olive oil and, if using, a small thread of balsamic glaze. Scatter torn basil leaves over the top. Serve immediately while toasts remain crisp. Leftovers (tomato mixture and pesto) can be stored separately refrigerated for up to 2 days.