Bruschetta Recipe

Prepare tomatoes

Core and seed the tomatoes if desired: halve tomatoes and gently scoop out seeds, then finely dice flesh into roughly 1/4-inch pieces. Place diced tomatoes in a medium mixing bowl.

Add aromatics

Finely dice the red onion (or shallot) and add to the bowl with tomatoes. Add the minced garlic (2 tbs), chopped basil, and the 2 tbs olive oil.

Season

Stir in the 1 tsp salt, 1/2 tsp freshly ground black pepper and 1 tsp balsamic vinegar if using. Taste and adjust seasoning — tomatoes should be bright and slightly salty.

Marinate briefly

Let the mixture sit at room temperature for 10–15 minutes to allow flavors to meld. If made ahead, refrigerate up to 2 hours and bring to room temperature before serving.

Preheat and prepare bread

Preheat oven to 425°F (220°C) or heat a grill pan. Arrange the 12 bread slices on a baking sheet. Brush each slice lightly with olive oil (about 3 tbs total) on the cut sides and sprinkle lightly with 1/4 tsp salt if desired.

Toast bread

Toast in the oven for 6–8 minutes until golden and crisp at the edges (or grill 1–2 minutes per side) — watch carefully so bread doesn't burn. Remove from oven.

Rub with garlic

While warm, rub the cut side of each toast with the single garlic clove (halved) to impart a subtle garlic flavor. If you prefer stronger garlic, rub longer or brush a little of the reserved minced garlic mixed with olive oil on the toasts before topping.

Assemble bruschetta

Spoon the tomato topping generously onto each toast (about 2–3 tablespoons per slice), letting any excess juice drain off so bread remains crisp. Arrange on a platter.

Finish and serve

Drizzle a small amount (about 1–2 tsp total) of extra-virgin olive oil over the topped toasts and sprinkle the grated Parmesan or Pecorino if using. Garnish with a few small basil leaves. Serve immediately so the bread stays crisp.