We’re not providing specific quantities, as this recipe is all about nailing the technique and trusting your instincts.
- Artisan bread (so not your typical soft sandwich bread), cut ¾-inch or so thick
- Extra-virgin olive oil
- Fresh garlic cloves, peeled and sliced in half
- Kosher salt
- Fresh tomatoes, coarsely chopped
- Fresh herb of choice (basil, mint, parsley), minced
Bruschetta is most delicious when grilled over an open flame, but broiling works too.
- Toss chopped tomatoes and minced herbs together and then coat generously in olive oil. Salt to taste. Set aside.
- Brush each side of sliced bread with olive oil.
- Grill or broil bread slices on each side until they begin (careful not to blacken)
- Rub the warm and toasted bread with half of a garlic clove all over (making sure to get both sides and the crust)
- Top your garlic-rubbed bruschetta toasts with the tomato and herb mixture; add a bit more salt if you like.
Optional: Add room temperature baby fresh mozzarella balls (bocconcini) to the tomato herb mixture.