Ingredients:

  • 1 lb ripe tomatoes (Roma, Vine, or Heirloom)
  • 1/2 cup packed fresh basil leaves, finely chopped
  • 2 large garlic cloves, minced (for the topping)
  • 3 Tbsp Extra Virgin Olive Oil (for the topping)
  • 1 tsp Red Wine Vinegar or Lemon Juice
  • 1 tsp Flaky Sea Salt, or to taste
  • 1/2 tsp Freshly Ground Black Pepper, or to taste
  • 1 medium French Baguette or Ciabatta Loaf
  • 2 Tbsp Extra Virgin Olive Oil (for brushing the bread)
  • 2 whole garlic cloves (for rubbing the toast)

Instructions:

  1. Dice the tomatoes into small, roughly 1 cm (1/2 inch) pieces. Place them immediately into a colander set over a bowl to drain the excess liquid.
  2. Finely mince the two cloves of garlic destined for the topping. Roughly chop or chiffonade the fresh basil.
  3. Transfer the drained tomatoes into a clean mixing bowl. Add the minced garlic, chopped basil, 3 Tbsp of EVOO, the red wine vinegar/lemon juice, salt, and pepper. Stir gently to combine.
  4. Cover the bowl and allow the mixture to marinate at room temperature for a minimum of 30 minutes. This resting period is critical for the flavors to marry properly.
  5. Preheat the oven to 400°F (200°C). Slice the baguette into diagonal pieces, roughly 3/4 inch (1.5–2 cm) thick. Lay the slices in a single layer on a baking sheet.
  6. Brush both sides of the bread lightly with the 2 Tbsp of EVOO. Bake for 6–8 minutes, flipping halfway through, until the bread is lightly golden brown and perfectly crisp, but not brittle.
  7. Immediately after removing the bread from the oven, peel the two whole garlic cloves. Vigorously rub the cut side of the raw garlic clove over the surface of each warm slice to infuse the bread with flavor.
  8. Taste the tomato mixture and adjust the salt and pepper if needed. Spoon a generous helping of the tomato mixture onto each toasted, garlic-rubbed slice of Fresh Tomato Bruschetta.
  9. Drizzle the assembled bruschetta with a touch of high-quality finishing EVOO and serve immediately.