Elevate your appetizers with our authentic bruschetta recipe. This classic Italian starter, featuring fresh tomatoes and basil, brings a burst of Mediterranean flavor to your table!
Maldon sea salt or other flaky sea salt, for garnish
For The Tomato Bruschetta Topping:
3poundsheirloom tomatoesmedium dice, juice reserved
1/3cupextra-virgin olive oilplus more for garnish
2garlic clovesthinly sliced
2teaspoonskosher salt
1handfulfresh basil leavesplus more for garnish (optional)
Maldon sea salt or other flaky sea salt, for garnish
Instructions
For The Fettunta:
Cut the slices of bread into thick slices and coat thoroughly in olive oil. You can simply brush the bread with olive oil, but we like to dip it into a dish or olive oil on each side to get as much flavor as possible. Toast the bread slices on a traditional brustolina grill, in a grill pan or on a grill over medium heat.
Once the toast is golden and has grill marks, flip it and grill on the other side. Remove from the heat, rub the toast with a peeled clove of garlic; add oil and sprinkle with salt and pepper.(Alternatively, put the fettunta slices on a rimmed baking sheet and bake at 400°F until golden brown.)
For The Tomato Bruschetta Topping:
Combine the diced tomatoes, reserved tomato juice, oil, garlic, and salt (use 1 1/2 teaspoons if you don’t like spicy and up to 3 teaspoons if you do) in a large nonreactive bowl. Stir gently to coat well, and let sit at room temperature for at least 30 minutes or up to 3 hours before serving.
When the tomatoes are ready, strain them but reserve the excess juice. Tear the basil leaves into bite-sized pieces and stir into the tomato mixture. Add salt, pepper, and olive oil to taste.
Top each fettunta with a few spoonfuls of the tomato bruschetta mixture, drizzle with olive oil and a slight drizzle of the reserved tomatoes juices. Top with a pinch of flaky sea salt and serve immediately.