Classic Italian Tomato Bruschetta (Print Version)

# Ingredients:

→ For the Tomato Topping

01 - 3 ripe hothouse tomatoes (or 5 Roma tomatoes if those look better at the market)
02 - 7-8 fresh basil leaves, the more fragrant the better
03 - ¼ teaspoon dried oregano
04 - 3 tablespoons high-quality extra virgin olive oil (this is the time to use the good stuff!)
05 - ½ teaspoon Maldon salt or other flaky sea salt
06 - ½ teaspoon balsamic vinegar (completely optional, but adds a lovely depth)

→ For the Bread

07 - 1 rustic loaf of bread such as sourdough, sliced into ½-inch thick slices, then cut in half if large
08 - Extra olive oil for brushing the bread
09 - 1 plump clove of garlic, peeled and cut in half crosswise

→ Optional Additions

10 - A handful of arugula leaves
11 - Thin shavings of Parmesan cheese
12 - A small dollop of basil pesto
13 - Small pieces of fresh mozzarella

# Instructions:

01 - Start with your tomatoes - cut them in half and gently squeeze out the seeds and watery juices (you can save these for a sauce or discard). This step is crucial for preventing soggy bruschetta! Chop the seeded tomatoes into small, uniform pieces about ¼-inch in size and place them in a medium bowl. Take your fresh basil leaves and, instead of chopping, tear them into small pieces with your hands. This old-world technique prevents the basil from bruising and preserves more of its aromatic oils and flavor. Add the torn basil to the tomatoes along with the dried oregano. Drizzle in about 2 tablespoons of your best olive oil and gently stir everything together.
02 - Set your tomato mixture aside at room temperature for at least 30 minutes to allow the flavors to meld. This resting time is where the magic happens - the tomatoes release some of their juices, the dried herbs rehydrate, and all the flavors begin to harmonize. If you're making this more than 30 minutes ahead, you can cover the bowl and refrigerate it for up to 6 hours, but be sure to bring it back to room temperature before serving for the best flavor.
03 - When you're almost ready to serve, prepare your bread. Heat a large grill pan over medium-high heat. Alternatively, you can use your broiler or an outdoor grill. Brush or drizzle both sides of each bread slice with olive oil. Place the bread on the hot grill and toast until golden and marked with grill lines, about 1-3 minutes. Flip and toast the other side for about a minute more. You want the bread to be crisp on the outside but still have a bit of chew in the center. Work in batches if necessary to avoid overcrowding.
04 - Here's where tradition really shines - as soon as you remove each piece of bread from the grill, while it's still hot, rub one side with the cut side of the garlic clove. The heat from the bread will partially melt the garlic, infusing the toast with incredible flavor. The rough surface of the toast acts like a grater, so you don't need to rub too hard. This step transforms simple toasted bread into authentic bruschetta base.
05 - Just before serving, sprinkle your tomato mixture with the flaky salt and balsamic vinegar (if using). Give it a gentle toss and let it sit for about 5 minutes to allow the salt to draw out a bit more flavor from the tomatoes. Arrange your garlic-rubbed toast on a serving platter and spoon generous amounts of the tomato mixture onto each piece. If you like, finish each bruschetta with an additional tiny pinch of flaky salt to add a subtle crunch and flavor burst with each bite.
06 - If you'd like to take your bruschetta to the next level, try some of these delicious additions: sprinkle a few arugula leaves tossed in the leftover tomato juices on top, add some Parmesan shavings, tuck small pieces of fresh mozzarella among the tomatoes, or add a tiny dollop of basil pesto. These are not traditional but offer wonderful variations to explore!

# Notes:

01 - In Italy, bruschetta is pronounced "broo-SKET-tah" with a hard 'ch' sound, not the soft 'sh' often heard in America.
02 - This appetizer is best assembled just before serving to keep the bread from becoming soggy.
03 - The quality of ingredients makes all the difference - use the ripest summer tomatoes and best olive oil you can find.
04 - Traditional Italian bruschetta begins with the bread rubbed with garlic, olive oil, and salt - the tomato topping is actually a popular variation.

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