Ingredients:

  • 1 lb vine-ripe tomatoes, diced (450 g)
  • 1/2 cup lightly packed fresh basil leaves (chiffonade)
  • 3 Tablespoons extra virgin olive oil (for topping)
  • 1 clove garlic, finely minced
  • 1/2 teaspoon sea salt, plus more for seasoning
  • Freshly ground black pepper, to taste
  • 1 loaf crusty bread (Sourdough or Ciabatta), sliced 1/2-inch thick
  • 2 Tablespoons extra virgin olive oil (for brushing the bread)
  • 2 large whole garlic cloves (for rubbing the toast)

Instructions:

  1. Dice the tomatoes finely (about 1/4 inch cubes). Discard the watery core and excessive pulp to prevent a soggy topping.
  2. Combine and Salt: Place the diced tomatoes into a medium mixing bowl. Add the 1/2 teaspoon of salt and the minced garlic. Gently stir.
  3. Macerate: Allow the mixture to rest at room temperature for 15 minutes. This draws out excess moisture and intensifies flavor.
  4. Finish the Topping: Gently drain off any excess liquid pooled at the bottom of the bowl. Stir in the 3 tablespoons of olive oil and the chiffonade of fresh basil. Taste and adjust seasoning.
  5. Preheat your broiler (grill) to medium-high or heat a grill pan over medium heat.
  6. Oil the Slices: Lay the bread slices on the baking sheet or grill pan. Lightly brush or drizzle both sides of the bread with the remaining 2 tablespoons of olive oil.
  7. Toast: Broil (grill) for 2–4 minutes per side, turning once, until the bread is golden brown and perfectly crisp.
  8. The Garlic Rub (Crucial Step): Immediately upon removing the hot toast, take the remaining whole garlic cloves, slice them in half, and firmly rub the cut side of the raw garlic over the surface of each slice. Discard the spent garlic.
  9. Assemble and Serve: Spoon a generous amount of the seasoned tomato and basil topping onto each warm, garlic-rubbed slice of toast.
  10. Garnish: Drizzle a tiny amount of high-quality olive oil over the top of the assembled bruschetta just before serving. Serve immediately.