Bruschetta Recipe

Prepare tomatoes

Core and seed the tomatoes if desired for a less watery topping. Dice the tomatoes into roughly 1/4-inch pieces and transfer to a medium mixing bowl.

Mince garlic and basil

Mince 2 of the garlic cloves very fine (or press through a garlic press). Stack and roll the basil leaves into a tight bundle (chiffonade) and thinly slice, then gently toss the basil with the diced tomatoes.

Dress the topping

Add 3 tablespoons extra-virgin olive oil and 1 teaspoon red wine vinegar or balsamic (optional) to the tomato-basil mixture. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Stir gently to combine. Taste and adjust seasoning.

Let flavors meld

Let the mixture rest at room temperature for 10–15 minutes so the flavors marry. If the tomatoes release excess liquid and you prefer a firmer topping, drain off a small amount of juice before assembly.

Slice the bread

Slice the baguette on the diagonal into 12–14 slices about 1/2-inch thick for bite-sized toasts. Arrange slices on a baking sheet in a single layer.

Brush and toast

Brush both sides of each slice lightly with 2 tablespoons extra-virgin olive oil. Toast under a preheated broiler on high 2–3 inches from the heat for 1.5–2 minutes per side until golden and slightly crisp, or grill in a skillet over medium-high heat 1.5–2 minutes per side. Watch carefully to avoid burning.

Rub with garlic

While the toasts are still warm, cut the remaining garlic clove in half and rub the cut side over the top of each toast to impart a gentle garlic flavor.

Assemble

Spoon generous portions of the tomato-basil mixture onto each toast just before serving so the bread remains crisp. Drizzle a little additional olive oil over the assembled bruschetta if desired and finish with a few whole or torn basil leaves for garnish.