Bruschetta Recipe

Prep and drain

Core and finely dice the tomatoes into roughly 1/4-inch pieces. Place the diced tomatoes into a medium mixing bowl. If tomatoes are very juicy, let them sit in a fine-mesh sieve over the bowl for 5–10 minutes to drain some excess liquid, reserving the juices for another use or discarding.

Onion and garlic

Finely dice half of a small red onion to measure about 1/2 cup and add to the tomatoes. Mince 1 garlic clove very finely and add it to the bowl (reserve the other clove for rubbing the bread).

Seasoning and herbs

Add 3 tablespoons extra-virgin olive oil, 1 teaspoon balsamic or red wine vinegar, 1/2 cup chopped fresh basil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the tomato mixture. Stir gently to combine. Taste and adjust seasoning: add a little more salt, pepper, or olive oil if desired. Let the mixture sit at room temperature for 10–15 minutes so flavors meld.

Slice and toast the bread

Preheat oven to 425°F (220°C) or heat a grill pan. Slice the baguette or loaf into 1/2-inch to 3/4-inch thick diagonal slices (about 12–16 slices depending on loaf size). Arrange slices on a baking sheet. Brush the top of each slice lightly with olive oil (about 3 tablespoons distributed over the slices). Optional: sprinkle a light pinch of salt over the oiled slices. Toast in the oven for 6–8 minutes until edges are golden and crisp, or grill over medium-high heat 1–2 minutes per side until char marks appear.

Rub with garlic

Remove toasted bread from oven or grill. While still warm, take the reserved whole garlic clove, cut side down, and rub it over the top surface of each toasted slice to impart a subtle garlic flavor.

Assemble bruschetta

Spoon the tomato mixture generously onto each toasted slice immediately before serving, allowing any excess juice to drip off back into the bowl (to avoid soggy bread). Garnish with small basil leaves and a light sprinkle of grated Parmesan or Pecorino if using. If desired, finish with a light drizzle (about 1 teaspoon per 4–6 crostini) of extra-virgin olive oil or a few drops of balsamic reduction.

Serve

Arrange bruschetta on a platter and serve immediately so the bread remains crisp. Leftover tomato topping can be refrigerated in an airtight container for up to 2 days; assemble on fresh toasted bread when ready to eat.