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Finished tomato basil bruschetta arranged on a wooden serving board, toasted baguette slices topped with diced red tomatoes and fresh sliced basil, shaved parmesan, warm natural light, casual home entertaining

Tomato Basil Bruschetta

Classic tomato and basil bruschetta with a make-ahead topping that holds for hours without turning the bread soggy.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 12 pieces
Ingredients Method

Ingredients
  

  • 1 baguette sliced 1/2-inch thick on the diagonal
  • 3 tbsp olive oil plus more for brushing
  • 1 1/2 lb ripe Roma tomatoes seeded and diced small
  • 1/3 cup fresh basil thinly sliced
  • 2 cloves garlic one minced, one left whole
  • 1 tbsp balsamic vinegar
  • 1/2 tsp kosher salt
  • Black pepper to taste
  • Shaved Parmesan for serving optional

Method
 

  1. Heat the oven to 400F. Brush the baguette slices with oil on both sides and bake 6 to 8 minutes until dry and lightly golden. Let them cool completely.
  2. Seed the tomatoes before dicing. Scooping out the watery seed pockets is the single step that keeps bruschetta from flooding the bread.
  3. Toss the diced tomatoes with the minced garlic, balsamic, 3 tablespoons oil, salt, and pepper. Let it sit at room temperature at least 20 minutes.
  4. Rub the cut side of the whole garlic clove across each cooled toast. It leaves just enough garlic without any raw bite.
  5. Stir the basil into the tomatoes right before serving, then spoon onto the toasts. Add shaved Parmesan if you like.