Tomato Basil Bruschetta

Ingredients

• 2 lb ripe tomatoes (About 5 to 6 medium tomatoes; any variety works. Dice, leaving seeds and juice behind on the cutting board.)
• 0.5 tsp fine sea salt (Plus more to taste; used initially with the tomatoes.)
• 0.5 cup white onion (Finely chopped; about 1/2 medium onion.)
• 0.5 cup fresh basil (Chopped.)
• 2 cloves garlic (Pressed or minced; add another clove later if desired.)
• 1 baguette (French bread, sliced diagonally into pieces no wider than 1/2 inch; you may have some bread left over.)
• 4.5 tbsp extra-virgin olive oil (Divided: about 2 to 3 tablespoons for brushing the bread and the remaining 2 tablespoons for the tomato mixture.)
• 2 tbsp thick balsamic vinegar (Optional; use high-quality, thick balsamic for drizzling rather than thin, runny balsamic.)
• Maldon flaky sea salt (Optional, for sprinkling at the end.)

Steps

1. 1

   Preheat the oven, or a gas grill, to 450°F (230°C). Line a large rimmed baking sheet with parchment paper for easier cleanup, if desired. If your baking sheet is smaller, plan to toast the bread in two batches.

2. 2

   Dice the tomatoes and transfer them to a medium mixing bowl, leaving the seeds and excess juice behind on the cutting board.

3. 3

   Add the fine sea salt to the diced tomatoes and stir to combine.

4. 4

   Add the chopped white onion, fresh basil, and pressed or minced garlic to the tomatoes. Stir gently to combine, then set the mixture aside to marinate while you prepare the bread.

5. 5

   Slice the baguette on the diagonal into pieces no wider than 1/2 inch. Arrange enough slices to fit in a single layer on the baking sheet.

6. 6

   Lightly brush both sides of each bread slice with olive oil, using about 2 to 3 tablespoons in total.

7. 7

   Place the oiled slices in a single layer on the prepared baking sheet. Bake on the middle rack for 6 to 9 minutes, until the toasts are crisp and nicely golden on top. Transfer them to serving platters and set aside.

8. 8

   When ready to serve, carefully drain the excess tomato juice from the bowl, using your hand as a stopgap so the tomato mixture stays in the bowl.

9. 9

   Add the remaining 2 tablespoons of olive oil to the tomato mixture. Stir to combine and taste for seasoning, adding another 1/4 to 1/2 teaspoon salt if needed. If you prefer a stronger garlic flavor, stir in another pressed or minced garlic clove.

10. 10

    Top each toast with the tomato mixture, tipping the spoon against the bowl as needed to release excess juice. Lightly drizzle with about 2 tablespoons of thick balsamic vinegar and sprinkle lightly with flaky sea salt, if using. Serve promptly.

Notes

The tomato mixture can be prepared up to 2 days ahead, and the toasts can be made a couple of hours ahead. Assemble just before serving because the tomato mixture will soften the bread over time. For grilled bread, toast the oiled slices directly on covered grill grates for about 3 minutes per side, until golden with grill marks.

Nutrition per serving

• appetizer
• vegetarian
• vegan
• dairy-free
• Italian
• baked
• grilled
• summer