Italian Tomato Bruschetta (Print Version)

# Ingredients:

→ For the Tomato Mixture

01 - 5 Roma tomatoes (or 3 large hothouse tomatoes if they're nicer at the store)
02 - A handful of fresh basil leaves, as fragrant as you can find them
03 - A quarter teaspoon of dried oregano
04 - 3 tablespoons of top-notch extra virgin olive oil (perfect time to grab the good bottle!)
05 - Half a teaspoon of flaky sea salt like Maldon, or any similar kind you have
06 - A small splash of balsamic vinegar—totally up to you, but it adds a nice twist

→ For the Bread

07 - Rustic sourdough loaf, sliced about ½ inch thick; cut the slices in half if they're big
08 - Extra olive oil to brush onto the bread
09 - 1 large garlic clove, peeled and sliced crosswise

→ Optional Extras

10 - A few arugula leaves for some peppery goodness
11 - Thinly shaved pieces of Parmesan
12 - A touch of basil pesto
13 - Chunks of fresh mozzarella cheese

# Instructions:

01 - Grab those tomatoes and slice them in half. Carefully shake or scoop out the seeds and liquids; you can toss this or keep it for a different use. Once prepped, dice the tomatoes into small, uniform chunks about ¼ inch big, and place them into a medium-sized bowl. Instead of using a knife, tear the basil leaves into smaller pieces by hand—this keeps their flavor intact. Add the dried oregano, and then drizzle about 2 tablespoons of your best-quality olive oil on top. Gently stir the mixture together until combined.
02 - Leave the bowl of tomato mixture at room temperature for at least half an hour so the tastes can come together. During this resting time, the tomatoes will release some juices and the oregano will soften. If you're prepping in advance, you can refrigerate it for up to 6 hours—just make sure to bring it back to room temperature before serving. It's worth it for the full flavor!
03 - When you're close to serving, it's time to toast the bread. Use a grill pan over medium-high heat, a broiler, or even fire up your outdoor grill—whichever is easiest. Brush both sides of your bread slices with olive oil, or drizzle it on if brushing feels tedious. Toast each slice for 1–3 minutes, enough for some golden crispness and grill marks to appear. Flip them over for another quick toast. Leave a little softness in the middle while crisping the outsides. Don't overcrowd the cooking surface; work in batches if needed.
04 - This is a step you don't want to skip—take the hot grilled bread, and immediately rub one side with the cut part of the garlic clove. The heat will slightly melt the garlic into the toast, making it super flavorful. It's easy since the texture of the bread helps scrape just the right amount of garlic onto it!
05 - Right before serving, sprinkle some sea salt and balsamic vinegar (if you're using it) over your tomato mixture and gently toss it again. Let it sit for a few more minutes to really pack flavor into the tomatoes. Lay out the garlic-rubbed toast pieces on your serving platter, and heap a good spoonful of the tomato topping onto each piece. If you're into the idea, sprinkle a tiny pinch of flaky salt on top for extra crunch and flavor.
06 - If you want to add a fresh twist, layer a few arugula leaves tossed in the tomato juices over the bruschetta. Or try scattering Parmesan shavings, tucking little bits of mozzarella on top, or adding a dab of basil pesto. These aren't traditional toppings, but they definitely make it special. Get creative!

# Notes:

01 - The Italian way to pronounce this classic: it's "broo-SKET-tah" (not "shuh").
02 - Don't fully assemble these too early—it'll make the bread soggy. Wait until just before you serve.
03 - The better your tomatoes and olive oil, the tastier this dish. Use the good stuff!
04 - In its simplest form, traditional bruschetta is just garlicky, olive oil-slathered bread, and salt. The tomato version is wildly popular but is actually a variation.

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