My Favorite Bruschetta with Tomato and Basil Crisp Juicy

Ingredients

• 1 lb ripe tomatoes, cored and diced (450 g) — Roma/plum or vine-ripened tomatoes
• 1/4 cup extra-virgin olive oil (60 ml), divided (reserve a little for brushing bread)
• 2–3 garlic cloves, 1 minced for the tomato mix and 1 whole clove for rubbing bread
• 1/4 cup fresh basil leaves, thinly sliced (chiffonade) (about 10–15 g)
• 1/2 small red onion, finely diced (optional) (about 40 g)
• 1 tbsp balsamic vinegar or red wine vinegar (15 ml) — optional but recommended
• Kosher salt, 1 tsp (5 g) or to taste
• Freshly ground black pepper, 1/2 tsp (about 1 g) or to taste
• 1 crusty baguette or country loaf, about 12 oz (350 g), sliced on the bias into 12–16 slices
• 2–3 tbsp extra-virgin olive oil (30–45 ml) for brushing/toasting
• Optional: Fresh mozzarella or burrata, torn (100–150 g)
• Optional: Balsamic glaze for drizzling
• Optional: Flaky sea salt for finishing