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Bruschetta Recipe

Make Bruschetta Recipe: crisp toasted baguette topped with bright tomato-basil mixture—ready in about 25 minutes.

Ingredients

• 1 lb 8 oz (680 g) ripe plum or Roma tomatoes, cored, seeded, and finely diced (about 1/4 inch / 6 mm)
• 3/4 teaspoon kosher salt, divided (1/2 teaspoon for the tomato mixture, 1/4 teaspoon for seasoning the bread)
• 1/4 teaspoon freshly ground black pepper
• 2 small garlic cloves, finely minced (for the tomato mixture)
• 6–8 large fresh basil leaves (about 1/4 cup / 5 g loosely packed), finely sliced (chiffonade)
• 3 tablespoons extra-virgin olive oil, plus more as needed for adjusting seasoning
• 1 teaspoon balsamic vinegar (optional, for a slightly tangy flavor)
• 1 French baguette (about 10–12 oz / 280–340 g), cut into 1/2-inch (1.25 cm) thick slices on a slight diagonal (18–24 slices)
• 2 tablespoons extra-virgin olive oil (for brushing the bread slices)
• 1 large garlic clove, peeled and halved lengthwise (for rubbing on the toasted bread)
• Flaky sea salt, to finish, optional
• Additional fresh basil leaves, small whole leaves or finely sliced, for garnish, optional

Instructions

Step 1: Prepare the bread and the baking sheet

Preheat the oven to 400°F (200°C). Slice the baguette into 1/2-inch (1.25 cm) diagonal rounds and arrange them in a single layer on a large baking sheet lined with parchment or very lightly brushed with olive oil. Brush each slice lightly and evenly with 2 tablespoons of extra-virgin olive oil and sprinkle the tops with 1/4 teaspoon kosher salt so the seasoning is already sitting on the surface before toasting. This is the moment to have the halved garlic clove and the olive oil ready for the quick finishing rub after toasting, and to set a baking sheet aside for the warm toasts to rest briefly after they come out of the oven.

Step 2: Salt and rest the tomatoes, then build the topping

Place the finely diced plum or Roma tomatoes in a medium mixing bowl and sprinkle them with 1/2 teaspoon kosher salt; toss gently and let them sit 5–10 minutes so the flesh loosens and a bright, slightly viscous tomato juice begins to collect. Add the minced garlic, the finely sliced basil (chiffonade), 3 tablespoons extra-virgin olive oil, the optional teaspoon of balsamic vinegar, and a turn of freshly ground black pepper. Stir gently until the pieces are glossy and evenly coated; taste after 10–15 minutes at room temperature and adjust with a pinch more salt or a drizzle of oil if it needs balancing. If there's excess liquid, scoop the chunky mixture with a spoon while holding back the watery juices so the topping stays juicy but not soggy.

Step 3: Toast the bread and infuse with garlic

Bake or toast the prepared baguette slices until the edges are lightly golden and the surface feels crisp but still slightly tender in the center (about 8–10 minutes at 400°F, checking at 6 minutes if slices are thin). Remove the warm toasts and, while they are still hot to the touch, rub the cut side of the large garlic clove across each slice two to three times so a faint fresh garlic perfume melts into the surface without overwhelming it. Let the slices cool until just warm (3–5 minutes) so they retain crispness when topped.

Step 4: Assemble and finish the bruschetta for immediate serving

Spoon 1–2 tablespoons of the tomato mixture onto each garlic-rubbed toast, spreading the topping to the edges and slightly mounding it in the center so each piece looks generous and textured. Work quickly so the toasts stay crisp; if serving a crowd, keep extra toasted slices and tomato topping separate and combine just before plating. Arrange the finished bruschetta on a rectangular serving platter, finish with a small pinch of flaky sea salt and a scattering of additional small basil leaves for color and aroma, and serve immediately at room temperature while the contrast of warm toast and bright, juicy topping is at its best.

Notes

• Make the tomato mixture a few hours ahead for easier prep but bring to room temperature before serving.
• Toast the bread separately and assemble just before serving to keep it crisp.
• Scoop the chunky tomato pieces with a spoon and leave excess liquid behind to avoid soggy toasts.
• Use a fruity extra-virgin olive oil for better flavor; substitute neutral oil only if needed.
• Rub the warm toasts with a garlic clove instead of adding too much raw garlic to the topping.