Classic Bruschetta
Fresh tomatoes, fragrant basil, and crispy toasted bread come together in this classic bruschetta recipe that captures the essence of Italian simplicity. This timeless appetizer showcases how a handful of quality ingredients can create something truly spectacular, with the warmth of toasted bread releasing the aroma of garlic and olive oil while the cool, juicy tomato topping provides the perfect contrast.
Equipment
- Sharp chef's knife - For dicing tomatoes and slicing basil
- Large cutting board
- Medium mixing bowl
- Rimmed Baking Sheet
- Pastry brush - For applying olive oil
- Measuring cups and spoons
- Slotted spoon - For serving
Ingredients
- 2 pounds ripe Roma tomatoes - 900g, diced
- 1/3 cup fresh basil leaves - 10g, thinly sliced
- 4 cloves garlic - minced, divided
- 3 tablespoons extra virgin olive oil - 45ml, plus more for brushing
- 1 tablespoon balsamic vinegar - 15ml
- 1/2 teaspoon sea salt - 3g
- 1/4 teaspoon black pepper - 1g, freshly ground
For the Bread
- 1 French baguette or Italian bread loaf - cut into 1/2-inch (1.3cm) slices
- 3 tablespoons extra virgin olive oil - 45ml
- 2 cloves garlic - peeled and halved
- 2 tablespoons Parmesan cheese - 10g, freshly grated (optional)
For Serving
- balsamic glaze - for drizzling
- fresh basil leaves - for garnish
Instructions
- Core and dice the Roma tomatoes into 1/4 to 1/2 inch pieces. Place in a mixing bowl, let sit briefly, then drain excess liquid.
- Add 2 cloves minced garlic, sliced basil, 2 tablespoons olive oil, balsamic vinegar, salt, and pepper to the tomatoes. Gently toss and let sit for 15 minutes at room temperature.
- Combine the remaining 2 cloves minced garlic with 3 tablespoons olive oil in a small bowl and set aside to infuse.
- Preheat oven to 400°F (200°C). Slice baguette into 1/2-inch diagonal slices. Brush both sides with garlic-infused oil, sprinkle with Parmesan if using, and bake for 5 minutes. Switch to broil for 1-2 minutes until golden brown.
- Arrange toasted bread on a platter. Using a slotted spoon, top each slice with the tomato mixture. Drizzle with balsamic glaze and garnish with fresh basil leaves. Serve immediately.
Notes
- Tomato selection: Choose tomatoes that feel heavy for their size and have a sweet aroma at the stem end for peak ripeness and maximum flavor.
- Prevent sogginess: Don't skip draining the diced tomatoes, and always use a slotted spoon when topping the bread to control liquid.
- Garlic technique: Infusing the olive oil with garlic instead of rubbing raw garlic on the bread creates a more balanced, less harsh garlic flavor.
- Make ahead: Prepare the tomato topping up to 2 hours ahead and keep at room temperature, or refrigerate for up to 24 hours and bring to room temperature before serving.
- Bread storage: Toast the bread up to 4 hours ahead and store in an airtight container at room temperature to maintain crispiness.
- Do not assemble early: Keep the tomato mixture and toasted bread separate until just before serving to prevent sogginess.
- Balsamic vinegar: Traditional Italian bruschetta often omits balsamic vinegar. Feel free to omit it for a more authentic version or include it for added sweetness.
- Leftover topping: Use leftover tomato mixture as a pasta topping, pizza sauce, or mixed into scrambled eggs.