Tomato Basil Bruschetta

Make Tomato Basil Bruschetta now: juicy tomatoes, fresh basil, and crunchy baguette for bright, shareable toasts.

Ingredients

• 2 pounds ripe tomatoes (about 5 to 6 medium tomatoes, but any variety will work)
• ½ teaspoon fine sea salt, plus more to taste
• ½ cup finely chopped white onion (about ½ medium)
• ½ cup chopped fresh basil (about ¾ ounce)
• 2 cloves garlic, pressed or minced
• 1 baguette (French bread)
• 4 to 5 tablespoons extra-virgin olive oil, divided
• Thick balsamic vinegar (see notes within post) and optional Maldon flaky sea salt

Instructions

Step 1: Heat the oven and prep the sheet

Preheat the oven to 450°F and line a large, rimmed baking sheet with parchment or keep it bare if you prefer. If your sheet is smaller, plan to make the toasts in two batches so they all finish crisp and evenly golden. Set the sheet aside on the painted white pine surface while you move to the tomato mixture.

Step 2: Dice tomatoes and combine with aromatics

Dice the ripe tomatoes into small, even cubes, leaving seeds and excess juice on the cutting board as you work. Transfer the diced tomatoes into a medium matte grey ceramic bowl, sprinkle in ½ teaspoon fine sea salt, then add the finely chopped white onion, chopped fresh basil, and the pressed garlic cloves as they are ready. Stir gently to combine, making sure the herbs and onion are dispersed through the tomatoes, then set the bowl aside to marinate and let the flavors marry.

Step 3: Slice, oil and toast the baguette

Slice the baguette on the diagonal into pieces no wider than ½ inch, arrange them in a single layer on the prepared baking sheet, and lightly brush both sides with 2 to 3 tablespoons of extra-virgin olive oil. Bake the slices on the middle rack until crisp and nicely golden on top, about 6 to 9 minutes. Transfer the toasts to a serving platter or parchment-lined tray and set aside to cool briefly so they stay crisp.

Step 4: Finish the tomato mixture for topping

When ready to assemble, carefully drain off excess tomato juice from the grey bowl (use your spoon or a slotted spoon), then add the remaining 2 tablespoons of olive oil to the tomato mixture. Stir to combine, taste, and adjust seasoning with another ¼ to ½ teaspoon salt, and an extra pressed garlic clove if you like a sharper garlic note. The finished mixture should be glossy with an olive oil sheen, chunky tomatoes, bright basil ribbons, and visible flecks of salt.

Step 5: Top the toasts and dress with balsamic

Spoon the tomato mixture onto each toasted baguette slice, tipping the spoon to leave behind excess juice so the bread stays crisp. Arrange the finished bruschetta on a long rectangular platter in neat rows. Lightly drizzle a couple of tablespoons of thick balsamic vinegar over the tops and finish with a delicate sprinkle of flaky Maldon sea salt if desired. Serve promptly while the toasts are warm and crunchy.

Notes

• Drain excess tomato juice before assembling to keep the bread crisp.
• Use the ripest tomatoes available for best flavor.
• Toast the baguette slices until just golden for crunch without burning.
• Store tomato mixture separately from toasted bread if not serving immediately.
• Adjust salt gradually; tomatoes can vary in sweetness and acidity.