Bruschetta

This is not a breakthrough recipe. It’s an Italian classic, made a million times, a summer favorite, restaurant staple and loved by everyone. I mean whats not to love.

I have eaten my share of really good and really bad Bruschetta. And over the years I learnt with experience what makes a good bruschetta.

Here is my list of things you’ll need for a good bruschetta.

• Start with a good bread – Rustic Italian, Sourdough are really good. Basically get a good artisanal bread.
• Tomatoes: Find the best tomatoes, something that hasn’t been in a fridge, ideally summer heirloom are the best. San Marzano, cherry are amazing. Summertime sweet, juicy, and full of flavor is what works best.
• Extra-virgin olive oil – This makes or breaks the recipe. Get the best you can buy. Look for good quality cold pressed grassy, fruity flavorful extra virgin.
• Balsamic vinegar – It gives the topping a sweet tangy kick.
• Garlic – I like to grate one gently over the toasted bread and the other finely chopped with the tomato topping.
• Red onion – his is totally optional, I like a little onion crunch.
• Fresh Basil – Basil and tomatoes are a match made in heaven! chiffonade or torn leaves added to the tomatoes.
• Olives – halved or left whole, add pitted olives for briny, meaty depth of flavor.
• Sea salt, freshly ground black pepper, even chili flakes – They make the flavors pop!

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Ingredients, about 6 slices

• 2-3 medium tomatoes, finely chopped** see notes below
• 2 garlic cloves, one finely chopped, one left whole to rub on the toast
• 1-2 teaspoons balsamic vinegar
• Extra-virgin olive oil, as needed
• 1/4 medium red onion, finely chopped, optional
• 6 to 8  slices rustic bread, about ½ loaf
• Fresh basil, a few leaves
• ¼ cup olives, finely chopped, kalamata, Castelventrano or any you like
• ¼ teaspoon sea salt
• Freshly ground black pepper
• chili flakes, optional

Instructions

• In a bowl, mix together the tomatoes, chopped garlic, chopped onion, balsamic vinegar, salt, some olive oil, and a few grinds of pepper. Stir in the olives if using. Allow to rest for a few minutes uptown 2 hours.
• Drizzle the bread slices with olive oil and grill until lightly charred, or toast in the oven.
• Use the cut-side of the garlic to rub garlic onto the hot bread. Top with the tomato mixture and fresh basil.

NOTES

• Best eaten right away. Keep the toast and tomato mixture separate, top the toast right when you’re ready to eat.
• If you want to make this recipe ahead of time, prep the tomato mixture up to 2 hours ahead and store it in the fridge. Grill the bread slices the last minute, they should be warm from the grill. That way the bread will be nice and crisp and the garlic will easily rub on the toast.
• If you top it with the tomatoes ahead of time, it will get soggy, so wait till the last minute.