Ingredients
Method
- Wash and pat the tomatoes dry. Slice in half and scoop out the seeds and pulp using a spoon. Dice the remaining flesh into 1/4-inch cubes and place in a medium glass bowl.
- Finely mince 2 garlic cloves and chiffonade fresh basil. Add the garlic, basil, olive oil, and black pepper to the diced tomatoes. Stir gently to combine, but do not add salt yet. Let it marinate while you prepare the crostini.
- Preheat the oven to 400°F (204°C). Slice the baguette on a sharp diagonal into 1/2-inch slices. Place the slices in a single layer on a large rimmed baking sheet.
- Toast the bread for 5–8 minutes in the oven, flipping halfway through, until the edges are golden and crispy. Remove from the oven and set aside.
- While the bread is still hot, rub the rough surface of each toast with the peeled whole garlic cloves. Brush the toasted bread with a light coating of olive oil.
- Just before serving, sprinkle 1/2 teaspoon of kosher salt over the marinated tomatoes and toss gently.
- Spoon a generous amount of the marinated tomato mixture onto each slice of crostini.
- Drizzle each bruschetta with balsamic glaze and garnish with small basil leaves for a professional finish. Serve immediately.
Notes
By following the professional methods of tomato seeding and garlic infusion, this bruschetta ensures the bread stays crisp, even when topped with juicy, marinated tomatoes.
