Ingredients:

  • 5 lb (680 g) Ripe Tomatoes (Roma, Vine, or San Marzano), diced finely
  • 1/2 cup packed (12 g) Fresh Basil Leaves, chiffonade
  • 2 cloves Garlic, minced very finely (for topping)
  • 3 tablespoons Extra Virgin Olive Oil (EVOO), high-quality finishing oil (for topping)
  • 1 teaspoon Red Wine Vinegar or Balsamic Vinegar
  • 1/2 teaspoon Sea Salt, Fine, plus more to taste
  • 1/4 teaspoon Black Pepper, Freshly Ground, plus more to taste
  • 1 loaf Ciabatta or Baguette (approx. 12 inches), cut into 1-inch thick slices
  • 2 tablespoons Extra Virgin Olive Oil (for brushing the bread)
  • 1 whole clove Garlic, peeled (for rubbing the bread)

Instructions:

  1. Dice the 1.5 lb of tomatoes finely. Place them in a colander set over a bowl. Sprinkle with 1/2 teaspoon of salt and gently toss. Allow the tomatoes to drain excess liquid for 15 minutes. This step is vital to prevent soggy bread.
  2. Transfer the drained tomatoes (leaving the excess liquid behind) to a clean mixing bowl. Add the minced garlic, chiffonaded basil, 3 tablespoons of EVOO, 1 teaspoon of vinegar (red wine or balsamic), and the black pepper.
  3. Stir gently to combine. Cover the bowl and let the mixture sit at room temperature for at least 30 minutes to allow the flavors to marry. Taste and adjust salt, pepper, or vinegar before serving.
  4. Preheat the oven (or grill) to 375°F (190°C). Slice the Ciabatta or Baguette into 1-inch (2.5 cm) thick diagonal pieces. Lay them flat on a baking sheet.
  5. Brush both sides of the bread lightly with the 2 tablespoons of olive oil.
  6. Toast the bread for 8 to 10 minutes, flipping halfway through, until the bread is perfectly golden brown and crisp at the edges, but still slightly tender inside.
  7. Immediately upon removing the hot bread from the oven, take the remaining whole, peeled garlic clove and rub the cut surface vigorously over the toasted side of each piece of bread. This infuses the toast with essential garlic flavor.
  8. Spoon a generous helping of the marinated tomato mixture onto the garlic-rubbed toast, ensuring you use the solids and not just the liquid from the bowl.
  9. Drizzle a tiny amount of the finest quality EVOO over the top of the assembled bruschetta and finish with a single small basil leaf or a sprinkle of flaky sea salt. Serve immediately.