Preheat oven to 425°F (220°C). Slice the loaf into 12–16 diagonal 1/2-inch slices. Brush both sides lightly with 3 tbs olive oil and arrange on baking sheet in a single layer.

Bake 6–8 minutes until golden and crisp around edges, then flip and toast 2–3 more minutes. Remove from oven.

While still warm, rub one side of each toast with a garlic clove (halved) to impart flavor. Sprinkle with coarse sea salt. Set aside and keep warm.

Tomato Topping

Prep tomatoes

Core and finely dice tomatoes. If very watery, remove most seeds and excess juice by scooping into a sieve and draining 10–15 minutes, pressing gently.

Finely dice red onion and place in a bowl with the tomatoes. Add basil, 2 tbs olive oil, red wine vinegar, 1/2 tsp salt and 1/2 tsp black pepper. Toss gently to combine and taste; adjust seasoning. Let sit 10 minutes to marry flavors.

Artichoke & Olive Mix

Chop marinated artichoke hearts into bite-sized pieces. Pit and halve olives if not already pitted. In a small bowl, combine artichokes, olives, parsley, 1 tsp lemon juice, 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Stir and taste; the mix should be bright and slightly briny.

Chermoula

Make chermoula

In a food processor or blender, combine cilantro, parsley, 2 garlic cloves, cumin, coriander, smoked paprika, lemon juice, 3 tbs olive oil, 1/2 tsp salt and red pepper flakes (if using). Pulse until a coarse, saucy paste forms. Scrape down sides and taste; adjust lemon, salt or olive oil for desired consistency. Transfer to a small bowl.

Assembly & Finishing

Divide the toasted bread into three groups for serving: tomato topping, artichoke/olive mix, and a chermoula-topped option (or mix toppings on all for variety).

For tomato bruschetta: spoon a generous tablespoon of tomato mixture onto each toast, allowing some juice to remain for flavor. Drizzle lightly with a little extra-virgin olive oil if desired.

For artichoke & olive bruschetta: top each toast with about 1 tablespoon of the artichoke & olive mix, pressing gently so pieces don’t fall off.

For chermoula bruschetta: spread about 1/2 tsp chermoula on each toast, then top with a small spoonful of either tomato mix or artichoke mix (or leave plain with just chermoula for a concentrated herb bite).

Finish all toasts with a small sprinkle of lemon zest and a pinch of flaky sea salt. Garnish with microgreens or extra basil if using.

Serve immediately while toasts are crisp. Leftover toppings can be refrigerated up to 2 days; bring to room temperature before serving.