Bruschetta Recipe

Prepare tomatoes

Core and finely dice the tomatoes so you have about 2 cups. Place diced tomatoes in a medium mixing bowl and gently squeeze out any excess juice if very watery (reserve juice for later use or discard).

Mince aromatics

Finely mince 2 garlic cloves and 2 tablespoons red onion. Finely chiffonade or chop basil leaves.

Combine tomatoes, minced garlic, red onion and basil in the bowl. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon lemon juice, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Stir gently to combine. Taste and adjust seasoning. Let sit at room temperature for at least 10 minutes to allow flavors to meld (up to 30 minutes).

Slice and oil

Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 12–16 slices about 1/2-inch thick. Place on a baking sheet and brush both sides lightly with the 2 tablespoons extra-virgin olive oil.

Bake

Toast the slices in the preheated oven for 6–8 minutes, then flip and bake another 4–6 minutes, until golden and crisp but not browned too dark. Remove from oven.

Garlic rub

While still warm, rub each crostini with the halved garlic clove to impart a subtle garlic note. This replaces raw garlic in the topping and prevents overpowering the bite.

Make glaze

In a small saucepan combine 1 cup balsamic vinegar and 1 tablespoon granulated sugar. Bring to a gentle simmer over medium-low heat, then reduce to low and simmer until reduced by about half and syrupy, 10–15 minutes. Stir occasionally. The glaze will thicken more as it cools. Remove from heat and let cool to warm.

Assemble bruschetta: Spoon a heaping tablespoon of the tomato mixture onto each crostini just before serving (to keep bread crisp). Drizzle each with the balsamic glaze. Sprinkle a pinch of flaky sea salt over the top and, if using, finish with a few shavings of Parmesan.

Serve immediately while crostini are crisp. Leftover tomato topping can be refrigerated for up to 2 days; refresh with a little olive oil and lemon before serving.