Name: Tomato Basil Bruschetta
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 24 servings
Ingredients: 2 pound ripe tomatoes ((about 5 to 6 medium tomatoes, but any variety will work)); 0.5 tsp fine sea salt (plus more to taste); 0.5 cup finely chopped white onion ((about 0.5 medium)); 0.5 cup chopped fresh basil ((about 0.75 ounce)); 2 clove garlic (pressed or minced); 1 null baguette ((French bread)); 5 tbsp extra-virgin olive oil (divided); null null thick balsamic vinegar ((see notes within post)); null null Maldon flaky sea salt (optional)

Instructions

Show units in method

1

Preheat the oven (or a gas grill*) to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired. If your baking sheet is smaller than mine, you may need to make the toast in two batches.
2

Dice your ripe tomatoes (2 pound) and transfer them to a medium mixing bowl, leaving the tomato seeds and juice behind on the cutting board. Stir the fine sea salt (0.5 tsp) into the tomatoes, and add the finely chopped white onion (0.5 cup), chopped fresh basil (0.5 cup) and garlic (2 clove) as they are ready. Stir to combine and set the mixture aside to marinate while you work on the bread.
3

Slice your baguette (1) on the diagonal into pieces no wider than 0.5-inch (see photos). I can usually fit 20 to 24 slices on my large baking sheet; you might have some bread left over. Lightly brush both sides of each slice with [2-3 tbsp extra-virgin olive oil] (this will require about 3 tbsp oil (2 to)).
4

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Transfer the toasts to a serving platter(s), if desired, and set aside.
5

When you’re ready to serve, carefully drain off the excess [tomato juice] that has accumulated in the bowl, using your hand as a stopgap. Add the remaining extra-virgin olive oil (2 tbsp). Stir to combine, and season the mixture with additional [fine sea salt], to taste (I usually add another 0.25 to 0.5 teaspoon). If you don’t feel like your bruschetta is garlicky enough (I like mine lightly but not overwhelmingly garlicky), add another pressed [clove garlic].
6

Top each [toast] with [tomato mixture], tipping your spoon against the bowl to release excess juice as necessary. Lightly drizzle a couple of [tbsp thick balsamic vinegar] on top, and sprinkle lightly with [flaky sea salt] if you have any. Bruschetta is best served promptly.