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Classic Tomato Basil Bruschetta

Crisp toasted baguette slices topped with marinated tomatoes, basil, garlic, onion, olive oil, and balsamic. This Italian Bruschetta is fresh, simple, and perfect for entertaining.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 26 minutes
Servings: 20 toasts
Course: Appetizer
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ripe tomatoes about 5 to 6 medium tomatoes
  • 1/2 teaspoon fine sea salt plus more to taste
  • 1/2 cup finely chopped white onion
  • 1/2 cup chopped fresh basil
  • 2 cloves garlic pressed or minced
  • 1 baguette
  • 4 to 5 tablespoons extra-virgin olive oil divided
  • Thick balsamic vinegar
  • Optional Maldon flaky sea salt

Equipment

  • Large rimmed baking sheet
  • parchment paper
  • Medium mixing bowl
  • sharp knife
  • Cutting board
  • spoon
  • Pastry brush

Method
 

  1. Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment if desired.
  2. Dice the tomatoes and transfer them to a bowl, leaving the seeds and excess juice behind.
  3. Stir in the salt, onion, basil, and garlic. Set aside to marinate while you prep the bread.
  4. Slice the baguette on the diagonal into slices no wider than 1/2 inch.
  5. Brush both sides lightly with olive oil, using about 2 to 3 tablespoons.
  6. Arrange in a single layer and bake for 6 to 9 minutes, until golden and crisp.
  7. Drain excess liquid from the tomato mixture. Stir in the remaining 2 tablespoons olive oil and adjust salt if needed.
  8. Top each toast with the tomato mixture, drizzle lightly with thick balsamic vinegar, and finish with flaky salt if using. Serve promptly.

Notes

Leave excess tomato juice behind so the topping stays balanced.
Assemble just before serving for the best texture.
Start lightly with the balsamic and add more only if needed.