- Always salt and drain diced tomatoes for at least 10 minutes — this prevents soggy toast
- Drain off any accumulated liquid before spooning onto the bread
- Rub garlic only on hot bread — cold bread does not absorb the garlic the same way
- Tear basil rather than chop to prevent blackening at cut edges
- Taste the tomato topping before assembling and season well — it should be bright and vibrant
- Serve immediately after assembly — the bread softens quickly
- Tomato topping can be made up to 2 hours ahead at room temperature — do not refrigerate
- Use the best quality olive oil available — it is very apparent in this dish
- In-season, perfectly ripe tomatoes are the most important single ingredient
- For a smoky dimension, grill the bread directly on the grill grates instead of oven-toasting
Tomato Basil Bruschetta with Garlic Toast
Ingredients
- Tomato Basil Topping:
- 4 large ripe tomatoes about 1½ lbs / 680g, or 2 cups ripe cherry tomatoes
- 1 cup fresh basil leaves torn
- 2 cloves garlic very finely minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- Pinch of sugar optional
- Garlic Toast:
- 1 large baguette or sourdough loaf sliced into ¾-inch rounds
- 3 tablespoons extra virgin olive oil for brushing
- 2 large garlic cloves peeled and halved, for rubbing
- Flaky sea salt for finishing
- Finishing:
- Extra fresh basil leaves
- Balsamic glaze for drizzling (optional)
- Extra virgin olive oil
- Freshly cracked black pepper
Instructions
- Dice tomatoes into ½-inch pieces. Place in a fine mesh strainer, sprinkle with ¼ teaspoon salt, and let drain for 10 minutes.
- Transfer drained tomatoes to a bowl. Add torn basil, minced garlic, olive oil, balsamic vinegar, remaining salt, and pepper. Toss gently. Taste and adjust seasoning.
- Rest the tomato topping at room temperature for 15 minutes.
- Brush bread slices with olive oil. Toast in a 400°F oven for 6 to 8 minutes turning once, or in a hot grill pan for 2 minutes per side, until golden and crisp all the way through.
- Immediately rub the cut side of the halved garlic clove firmly across the surface of each hot toast slice.
- Spoon the tomato mixture generously over each garlic toast, draining any excess liquid first. Drizzle with olive oil and balsamic glaze if using. Scatter extra basil, crack pepper over the top, and finish with flaky sea salt. Serve immediately.