Bruschetta Recipe

Prepare tomatoes

Core and finely dice the tomatoes into roughly 1/4-inch pieces. If tomatoes are very juicy, scoop seeds and excess juice into a bowl and reserve; discard excess liquid or use it for another recipe.

Combine aromatics

Finely dice the red onion so you have about 1/4 cup. Chop the basil into thin ribbons (chiffonade) to total about 1/2 cup. Mince 2 garlic cloves (or press).

In a medium mixing bowl, combine the diced tomatoes, red onion, minced garlic, and basil. Add 3 tablespoons extra-virgin olive oil and 1 tablespoon balsamic vinegar. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir gently to combine.

Taste and adjust seasoning: if tomatoes are very acidic, add a pinch of sugar (optional, up to 1/4 teaspoon). Let the mixture sit at room temperature for 15–20 minutes to allow flavors to meld. If it becomes too watery, drain briefly before assembling.

Slice bread

Preheat oven to 425°F (220°C). Slice the baguette on a diagonal into 1/2-inch thick slices (about 12–14 slices depending on loaf size).

Arrange the slices in a single layer on a baking sheet. Brush the tops lightly with 2 tablespoons extra-virgin olive oil.

Toast in the preheated oven for 6–10 minutes, until edges are golden and centers are just crisp. For extra char, switch to broil for the last 30–60 seconds while watching carefully.

Remove the baking sheet from the oven. While slices are still warm, rub the top of each slice with the cut side of 1 garlic clove to impart a subtle garlic flavor.

Spoon the tomato mixture generously onto each warm toasted slice, letting some juices soak into the bread but not making it soggy. Use about 2–3 tablespoons topping per slice.

If using, sprinkle about 1/4 cup total shaved or grated Parmesan across the assembled bruschetta (a light dusting over all slices). Finish with a tiny drizzle (about 1 teaspoon total) of extra-virgin olive oil and an additional pinch of freshly ground black pepper or a few small basil leaves for garnish.

Serve immediately while the crostini are crisp. If preparing slightly ahead, keep toasted slices and tomato mixture separate; top just before serving to maintain crunch.