Bruschetta Recipe

Name: Tony's Pizza and Restaurants Bruschetta Recipe
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 cups ripe tomatoes (Roma or plum), seeded and finely diced; 0.5 cups fresh basil leaves, thinly sliced (chiffonade); 2 tbs garlic cloves, minced; 2 tsp capers, drained and roughly chopped; 3 tbs extra-virgin olive oil; 1 tbs balsamic vinegar; 0.75 tsp sea salt; 0.5 tsp freshly ground black pepper; 0.5 tsp optional: finely grated lemon zest; 1 loaf French baguette or country loaf, sliced 1/2-inch thick; 2 tbs extra-virgin olive oil (for brushing); 1 clove garlic clove (for rubbing on toast); 1 tbs extra-virgin olive oil (for drizzling); 1 tsp balsamic glaze or reduced balsamic (optional)

Inspired by Tony's Pizza and Restaurant

Time30m

Serves8

A tantalizing mixture of crisp basil, fresh tomato, flavorful garlic, capers, and balsamic vinaigrette. Simple, yet stunning.

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Ingredients

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Bruschetta topping

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

1/2 cups fresh basil leaves, thinly sliced (chiffonade)

2 tbs Garlic cloves, minced

2 tsp capers, drained and roughly chopped

3 tbs extra-virgin olive oil

1 tbs Aged balsamic vinegar

3/4 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 tsp optional: finely grated lemon zest

Toasted bread

1 loaf French baguette or country loaf, sliced 1/2-inch thick

2 tbs extra-virgin olive oil (for brushing)

1 clove garlic clove (for rubbing on toast)

Finishing

1 tbs extra-virgin olive oil (for drizzling)

1 tsp balsamic glaze or reduced balsamic (optional)

Method

Bruschetta topping

Prepare tomatoes

Core, halve and seed the tomatoes if very juicy. Finely dice the tomato flesh so you end up with about 3 cups of diced tomato. Place the diced tomatoes in a medium mixing bowl.

Combine aromatics

Add the minced garlic, chopped capers, and sliced basil to the bowl with tomatoes. Toss gently to combine so the basil is distributed without bruising.

Make vinaigrette

In a small bowl or jar, whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 3/4 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and the optional 1/2 teaspoon lemon zest until emulsified. Taste and adjust seasoning.

Marinate topping

Pour the vinaigrette over the tomato mixture and gently fold to combine. Let the topping sit at room temperature for 10–15 minutes to allow flavors to meld. Stir once more before assembling.

Toasted bread

Slice and oil bread

Slice the baguette into 1/2-inch thick slices. Arrange slices on a baking sheet. Brush one side of each slice lightly with 2 tablespoons extra-virgin olive oil.

Toast

Option A - Oven: Preheat oven to 425°F (220°C). Toast the bread on the prepared sheet for 6–8 minutes, then flip and toast the other side 1–2 minutes until golden and crisp. Option B - Grill or skillet: Heat a grill pan or skillet over medium-high heat and cook the slices oiled-side down 2–3 minutes until charred marks appear, flip and briefly toast the other side.

Rub with garlic

While the toasts are still warm, rub the untoasted/top side lightly with the halved garlic clove to impart a subtle garlic flavor.

Assembly & finishing

Using a slotted spoon, lift the tomato topping (draining excess liquid back into the bowl if necessary) and mound it onto each slice of toasted bread. Leave any watery juices behind so the bread doesn’t become soggy.

Drizzle each bruschetta with a small amount of extra-virgin olive oil (about 1 tsp per slice) and, if using, a light swirl of balsamic glaze for sweetness and presentation. Sprinkle a pinch of flaky sea salt and a grind of black pepper over the finished toasts if desired.

Serve immediately while the bread is warm and crisp. If making ahead, hold the tomato mixture at room temperature and toast the bread just before serving to maintain crispness.