Classic Tomato Bruschetta

Prep Time: 20 mins	Bake Time: 10 mins
Total Time: 30 mins	Serves: 8

Bruschetta is one of the simplest and most enduring dishes in Italian cooking. Its origins can be traced to central Italy, where slices of bread were toasted over a fire, rubbed with garlic, and drizzled with newly pressed olive oil. The tomato topped version familiar today builds on that tradition, turning toasted bread into a perfect showcase for ripe tomatoes, fresh basil, and good extra virgin olive oil.

Because there are so few ingredients, their quality and preparation make all the difference. Draining the tomatoes keeps their juices from soaking into the bread, while rubbing the warm toast with a cut garlic clove gives it flavor without overwhelming the fresh topping. Assemble the bruschetta just before serving so every piece stays crisp.

Ingredients

For the Tomato Topping

• 4 ripe Roma tomatoes, seeded and diced

• 2 tablespoons finely chopped fresh basil

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon balsamic vinegar

• 1 small garlic clove, finely grated, optional

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

For the Toasts

• 1 French baguette, sliced into ½-inch slices on the diagonal

• 3 tablespoons extra-virgin olive oil

• 1 garlic clove, peeled

• flaky sea salt, for serving, optional

Instructions

Prepare the Tomato Topping

1. Place the diced tomatoes in a colander set over a bowl and let them drain for 10 to 15 minutes. This removes excess moisture and helps keep the bruschetta crisp.

2. Transfer the tomatoes to a mixing bowl. Add the basil, olive oil, balsamic vinegar, grated garlic, if desired, salt, and pepper. Toss gently to combine and set aside while you prepare the bread.

Toast the Bread

3. Preheat the oven to 425°F (220°C). Arrange the baguette slices in a single layer on a baking sheet. Brush both sides lightly with olive oil. Bake for 8 to 10 minutes, turning once halfway through, until lightly golden and crisp around the edges. While the bread is still warm, rub one side of each slice with the peeled garlic clove.

Assemble

4. Just before serving, spoon the tomato mixture onto each slice of toasted bread. Finish with a few small basil leaves, a drizzle of extra-virgin olive oil, and a sprinkle of flaky sea salt, if desired. Serve immediately.

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