Diary of a Chef · Just Chefn Around

Tomato-Basil Bruschetta

30 minutes · ~16 crostini

By Diary of a Chef

Ingredients

• 1 baguette, sliced 1/4-inch thick on a slight bias
• 1/4 cup extra-virgin olive oil
• 2 lb ripe tomatoes, diced small
• 1/2 cup fresh basil leaves
• 2 garlic cloves
• 1 tsp balsamic vinegar
• 1/2 tsp fine sea salt
• to taste freshly ground black pepper
• flaky sea salt, to finish

Instructions

1. 1Toast the crostini (make-ahead)

   Heat the oven to 400°F. Drizzle both sides of the baguette slices with olive oil. Bake 10–12 minutes until golden and fully crisp. Cool completely. Done ahead: these keep a day airtight at room temperature.

2. 2Mix the topping

   Stir the diced tomatoes, basil ribbons, grated garlic, 1 tsp balsamic, 1/2 tsp sea salt, and a few grinds of pepper in a large bowl. Taste — it should be bright and want to be eaten with a spoon. Topping can sit up to an hour; longer and the salt pulls too much juice.

3. 3Assemble at the last minute

   Just before serving: spoon the topping onto the crostini with a slotted spoon, leaving the juice in the bowl. Drizzle with olive oil, a few flakes of sea salt over the top. Assembled bruschetta is NOT a hold — bread and juice are enemies. Serve within 15 minutes.