The Most Delicious Bruschetta

Step 1

Quarter 1 1/2 pounds ripe Roma tomatoes through the stem end. Cut out the core from each piece and use the tip of a knife to scrape out and discard the seeds. Chop the remaining tomato into small pieces (about 3 1/2 cups). Transfer to a medium bowl, leaving any excess liquid behind on the cutting board.

Step 2

Stir in 2 tablespoons of the extra-virgin olive oil, 1 minced garlic clove, 1 teaspoon red wine vinegar, and 3/4 teaspoon kosher salt.

Step 3

Arrange a rack 5 to 6 inches below the broiling element, and heat the broiler to high.

Step 4

Cut 8 ounces baguette crosswise on a slight diagonal about 1/2-inch thick until you have about 22 slices. Arrange the slices in a single layer on a rimmed baking sheet, spacing them evenly apart. Drizzle with the remaining 3 tablespoons extra-virgin olive oil and sprinkle lightly with kosher salt. Broil, flipping once, until golden-brown and crisp on both sides, 1 to 3 minutes per side. Let cool slightly.

Step 5

Stir 1/4 cup chopped fresh basil leaves into the tomato mixture. Taste and season with more kosher salt as needed. Spoon about 2 tablespoons onto each toast, doing your best to leave any liquid behind in the bowl. Lightly drizzle with balsamic glaze and serve immediately.

Recipe Notes