Bruschetta Recipe

Slice and toast

Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 12–16 slices about 1/2-inch thick. Arrange slices in a single layer on a rimmed baking sheet.

Brush both sides of each slice lightly with 3 tbs olive oil. Sprinkle the tops with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Toast in the oven 8–10 minutes, flipping once halfway through, until golden and crisp but not overly dark. Remove and let cool slightly.

Prepare tomatoes

If tomatoes are very juicy, core and seed them: cut into quarters, scoop out seeds with a spoon, then chop into small 1/4-inch pieces to yield about 3 cups. Place chopped tomatoes into a medium bowl.

Finely mince 2 garlic cloves and 1/4 cup red onion (about 1 small/medium onion). Add to the tomatoes.

Chiffonade or thinly slice fresh basil to measure 1/2 cup packed and add to the bowl.

Dress the mixture with 1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to combine. Taste and adjust seasoning. Let sit 10 minutes at room temperature so flavors meld.

Spread about 1 teaspoon of basil pesto onto each crostini slice. If pesto is thick, thin it slightly with a drop of olive oil to make spreading easier.

Using a slotted spoon or fork, top each pesto-spread crostini with about 1½ to 2 tablespoons of the tomato mixture so excess juices are left behind in the bowl.

Finish each bruschetta with a light sprinkle of 2 tablespoons grated Parmigiano-Reggiano distributed across the pieces. If desired, drizzle up to 1 tablespoon balsamic glaze over the assembled bruschetta for a touch of sweetness and acidity.

Serve immediately at room temperature so crostini remain crisp. If preparing slightly ahead, keep tomato mixture chilled and assemble just before serving to avoid soggy toasts.