Bruschetta Recipe

Name: Station Pizza Parlours Bruschetta Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups ripe tomatoes (Roma or plum), seeded and diced; 1 cups fresh basil, thinly sliced (chiffonade); 2 tablespoons red onion, finely minced; 1 clove garlic, minced; 2 tablespoons extra-virgin olive oil; 1 teaspoon balsamic vinegar; 3 pinch sea salt; 1 teaspoon black pepper, freshly ground; 12 slices baguette or rustic Italian loaf, sliced 1/2 inch thick on the bias; 2 tablespoons extra-virgin olive oil (for brushing/toasting); 1 clove garlic, halved (for rubbing grilled bread); 1 pinch coarse sea salt (for bread); 2 tablespoons grated Parmesan or Pecorino (optional)

Inspired by Station Pizza Parlour

Time30m

Serves6

Make Bruschetta Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tomato topping

2 cups ripe tomatoes (Roma or plum), seeded and diced

1 cups fresh basil, thinly sliced (chiffonade)

2 tablespoons red onion, finely minced

1 clove Garlic, minced

2 tablespoons extra-virgin olive oil

1 teaspoon Aged balsamic vinegar

3 pinch sea salt

1 teaspoon Black pepper, freshly ground

Bread & finishing

12 slices baguette or rustic Italian loaf, sliced 1/2 inch thick on the bias

2 tablespoons extra-virgin olive oil (for brushing/toasting)

1 clove garlic, halved (for rubbing grilled bread)

1 pinch coarse sea salt (for bread)

2 tablespoons grated Parmesan or Pecorino (optional)

Method

Tomato topping

Prepare tomatoes

Core the tomatoes, cut into quarters, scoop out seeds if very juicy, then dice into about 1/4-inch pieces. Place diced tomatoes in a medium mixing bowl.

Add the thinly sliced basil and finely minced red onion to the bowl with the tomatoes.

Add 1 minced garlic clove, 2 tablespoons extra-virgin olive oil, 1 teaspoon balsamic vinegar, three pinches of sea salt, and 1 teaspoon freshly ground black pepper to the tomato mixture.

Gently fold the mixture until evenly coated. Taste and adjust seasoning (add more salt or a squeeze of lemon if tomatoes are bland). Let the mixture sit at room temperature for 10–15 minutes to allow flavors to meld while you prepare the bread.

Bread & finishing

Preheat oven to 425°F (220°C) if using the oven method. Alternatively, preheat a grill pan or outdoor grill to medium-high.

Arrange the 12 baguette slices on a baking sheet. Brush one side lightly with 2 tablespoons extra-virgin olive oil. Sprinkle the brushed side with a pinch of coarse sea salt.

Toast the bread slices in the oven for 6–8 minutes, or until edges are golden and surface is crisp. If using a grill or pan, grill oiled side down 1–2 minutes until char marks appear and bread is crisp.

Remove toasted bread and immediately rub the top (toasted side) of each slice with the cut side of the halved garlic clove — one rub per slice for a subtle garlic aroma. If you want a stronger garlic flavor, rub additional times.

Spoon the tomato mixture on top of each slice just before serving, distributing evenly to use roughly 1–2 tablespoons topping per slice so bread does not become soggy. Allow any excess liquid to drain off before topping.

If desired, sprinkle each bruschetta with about 1/2 teaspoon of grated Parmesan or Pecorino, and finish with a small drizzle (about 1/4 teaspoon per slice) of extra-virgin olive oil and a light crack of black pepper.

Arrange on a serving platter and serve immediately so bread remains crisp. Leftover topping can be refrigerated up to 24 hours; do not store assembled bruschetta.