Bruschetta Recipe

Prepare tomatoes

Core and seed the tomatoes if preferred, then finely dice so that you have about 4 cups of diced tomato. Place diced tomatoes in a medium mixing bowl.

Dice onion

Finely dice the red onion into small pieces (about 1/4-inch). Add to the bowl with tomatoes.

Chiffonade basil

Stack the basil leaves, roll tightly, then thinly slice to create a chiffonade. Add the basil to the tomato-onion mixture, reserving a few whole leaves for garnish.

Add garlic and seasonings

Add the minced garlic, 2 tablespoons extra-virgin olive oil, balsamic vinegar (if using), 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the bowl. Stir gently to combine.

Rest to marry flavors

Let the topping sit at room temperature for 15–20 minutes to allow flavors to meld. Taste and adjust seasoning with additional salt, pepper, or a splash more olive oil if needed.

Slice and brush bread

Preheat the oven to 425°F (220°C) or heat a grill pan. Slice the baguette diagonally into 1/2-inch thick slices. Arrange slices on a baking sheet and brush one side lightly with 2 tablespoons extra-virgin olive oil.

Toast bread

Bake in the preheated oven for 6–8 minutes, or until edges are golden and crisp. Alternatively, grill or toast in a skillet until nicely charred. Remove from oven.

Rub with garlic

While still warm, rub the cut side of each toasted slice with the halved garlic clove to impart a subtle garlic flavor.

Top and garnish

Spoon a generous tablespoon (or more) of the tomato topping onto each toasted slice just before serving so the bread stays crisp. Garnish with reserved whole basil leaves or a light drizzle of extra-virgin olive oil.

Serve

Arrange bruschetta on a platter and serve immediately as an appetizer. Leftover topping can be refrigerated for up to 2 days; bring to room temperature before using.