Ingredients:

  • 1 lb (450g) ripe tomatoes (Roma and cherry mix)
  • 1/4 cup (15g) fresh basil leaves, finely shredded
  • 1/2 teaspoon (2.5ml) balsamic vinegar (optional)
  • 1 medium clove garlic, minced very finely
  • 2 tablespoons (30ml) high-quality extra virgin olive oil (EVOO) for topping
  • 1/2 teaspoon (2.5g) sea salt
  • 1/4 teaspoon (1.25g) freshly ground black pepper
  • 1 medium baguette (12-14 inches long)
  • 2 tablespoons (30ml) extra virgin olive oil (for brushing the bread)
  • 1 medium clove garlic, peeled and halved (for rubbing the toast)

Instructions:

  1. Chop the Tomatoes: Dice the tomatoes into roughly 1/4-inch pieces.
  2. Season and Drain: Place the diced tomatoes into a medium bowl. Add the minced garlic, 1/2 tsp salt, and pepper. Toss gently.
  3. Marinate: Transfer the tomato mixture to a fine-mesh sieve or colander set over a bowl. Let it sit and drain for 15 minutes. This crucial step prevents the bread from becoming soggy.
  4. Finish the Topping: Transfer the drained tomato mixture back into the mixing bowl. Stir in the shredded basil, 2 tablespoons of EVOO, and the balsamic vinegar (if using). Taste and adjust salt/pepper if necessary. Set aside.
  5. Preheat Oven/Grill: Preheat the oven to 375°F (190°C), or prepare a grill to medium heat.
  6. Slice the Bread: Slice the baguette on a slight diagonal into 1/2-inch thick slices (approximately 16 slices).
  7. Brush and Toast: Lay the slices flat on a baking sheet. Brush both sides lightly with the remaining 2 tablespoons of EVOO. Bake for 5-7 minutes, flipping halfway through, until the bread is light golden brown and crisp.
  8. Garlic Infusion (The Authentic Touch): Immediately upon removing the hot bread, take the peeled, halved clove of garlic and vigorously rub the cut side across the surface of each piece of toast to infuse the flavor.
  9. Spoon: Just before serving, spoon a generous amount of the tomato and basil topping onto each piece of garlic toast.
  10. Garnish and Serve: Drizzle a tiny drop of high-quality EVOO or balsamic glaze over the finished bruschetta and serve immediately.