Traditional Bruschetta Recipe

Preheat and slice

Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 1/2-inch (1.2 cm) thick slices to yield about 18–20 slices from one standard loaf.

Brush and season

Arrange slices in a single layer on a baking sheet. Brush one side of each slice lightly with 3 tablespoons extra-virgin olive oil. Sprinkle the brushed side evenly with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper.

Toast

Bake in the preheated oven until golden and crisp around the edges, 8–10 minutes. For extra crispness, flip the slices after 5 minutes and toast an additional 3–5 minutes until both sides are lightly browned. Remove and let cool slightly.

Rub with garlic

Peel the garlic cloves. While crostini are still warm, rub the unbrushed side of each slice with a garlic clove (use more or less garlic to taste) to impart a subtle garlic aroma.

Prepare tomatoes

Core and seed the tomatoes if desired for a less watery topping. Dice tomatoes into roughly 1/4-inch (6 mm) pieces. Place diced tomatoes in a medium bowl.

Chiffonade basil and mince garlic

Stack basil leaves, roll tightly, and slice into thin ribbons (chiffonade). Finely mince 1 clove of the garlic (reserve one clove for rubbing crostini). Add basil and minced garlic to the bowl with tomatoes.

Season and dress

Add 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the tomatoes and basil. Gently toss to combine. Taste and adjust seasoning — add a pinch more salt or a splash more balsamic if desired. Let sit at room temperature for 10 minutes so flavors meld.

Reduce balsamic

Pour 1/2 cup balsamic vinegar into a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook, stirring occasionally, until reduced by about half and syrupy enough to coat the back of a spoon, 8–12 minutes. If using, whisk in 1 teaspoon honey or sugar toward the end and stir until dissolved. Remove from heat and let cool — it will thicken further as it cools.

Spoon a generous tablespoon of the tomato mixture onto the garlic-rubbed side of each crostini, allowing some juice but not so much that it sogs the bread. Drizzle each topped crostini lightly with 1 teaspoon extra-virgin olive oil (from Finish & garnish). If using balsamic reduction, drizzle a thin ribbon over the assembled bruschetta.

Arrange on a serving platter, finish with a light sprinkle of flaky sea salt if desired, and serve immediately so crostini remain crisp.