Bruschetta Recipe

Prep the tomatoes

Core and finely dice the tomatoes into roughly 1/4-inch pieces. Place the diced tomatoes in a medium mixing bowl. If tomatoes are very juicy, let them drain in a sieve for 5–10 minutes and reserve the juices for another use.

Chop basil and combine

Stack and roll the basil leaves, then thinly slice (chiffonade). Add the basil to the bowl with the tomatoes.

Add garlic and season

Add the minced garlic, 2 tablespoons extra-virgin olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper to the tomato mixture. Stir gently to combine. Taste and adjust salt, pepper, or vinegar as needed. Let the mixture sit at room temperature for 10–15 minutes to allow flavors to meld.

Slice and toast bread

Preheat oven broiler or a grill pan. Slice the ciabatta or baguette on a bias into 1/2-inch–3/4-inch thick slices (about 12–16 slices depending on loaf). Brush one side of each slice lightly with 2 tablespoons olive oil. Arrange slices oiled-side-up on a baking sheet. Broil 2–3 inches from heat for 1.5–3 minutes until edges are golden and crisp; watch carefully to avoid burning. Alternatively, grill slices oil-side-down until grill marks form and bread is crisp.

Rub with garlic

As soon as the toasted slices come out of the oven, rub the toasted surface lightly with the cut side of the halved garlic clove. The residual heat will impart a subtle garlic aroma.

Assemble bruschetta

Spoon 1 heaping tablespoon (or more, to taste) of the tomato topping onto each toasted slice, distributing basil and juices evenly. If using, sprinkle about 1–2 teaspoons of grated Parmesan or a light pinch of shredded mozzarella over each for a slight savory finish. Drizzle a scant additional 1/2 teaspoon olive oil over each if desired.

Serve

Arrange bruschetta on a platter and serve immediately so bread remains crisp. Leftover topping can be refrigerated up to 24 hours; keep bread separate to preserve texture.