Ingredients
Method
- Preheat your oven to 400°F (200°C). While it warms up, slice the bread into four thick pieces. Brush each slice lightly with olive oil on both sides.
- Place the bread on a baking sheet. Bake for about 8–10 minutes, flipping once, until both sides are golden and crisp. If you like a little char, broil for the last 30 seconds. Watch it, because it goes from golden to burned fast.
- While the bread toasts, dice the tomatoes into small pieces (about ½-inch). Combine them in a bowl with the minced garlic, basil, salt, pepper, and balsamic vinegar. Toss gently. Taste and adjust salt if needed. I usually start with half the salt and add more at the end if the tomatoes are bland.
- Once the bread comes out, rub one side with a cut clove of garlic while it’s still hot. This gives that classic bruschetta kick—don’t skip it.
- Spoon the tomato mixture generously onto each slice. If some juice runs off, let it—the bread should soak a bit, but not collapse.
- Drizzle a little more olive oil right before serving, if you want that glossy finish. Serve immediately while the bread is still crisp.
Notes
I make bruschetta almost every week when tomatoes are in season. It's my go-to when I need something fast but want that "wow, someone cares" feeling at the table.