While bruschetta is best fresh, you can make ahead if needed. The topping can be prepared, and the bread can be toasted or grilled up to a day in advance!
5 Expo Fresh Roma Tomatoes cored, seeded and diced
1 teaspoon Kosher salt, or to taste
10 – 15 leaves fresh basil, sliced (chiffonade)
¼ cup extra-virgin olive oil, plus more for brushing the bread
1 clove garlic, peeled
1 large loaf of crusty bread (Italian, baguette or sourdough), sliced 1-inch thick
Optional: Flakey salt for finishing
MAKE THE TOPPING:
- Place the diced tomatoes in a colander and toss with 1 teaspoon of salt. Place the colander over a bowl or in the sink and let the tomatoes drain (the salt will help the tomatoes release the extra liquid) for at least 15 minutes and up to one hour.
- Remove the tomatoes from the colander and discard the excess liquid. In a large bowl, combine the tomatoes with the sliced basil and ¼ cup olive oil. Taste and adjust salt if desired. Reserve.
PREPARE THE BREAD:
- If toasting, preheat oven to 400ºF. Arrange the bread slices on a baking sheet and toast until the edges begin to turn golden, about 8 to 10 minutes. Do not toast too long or the bread will get crispy and that’s not what we want!
- Rub the garlic clove on one side of each bread slice and then brush that side with a little bit of olive oil. You can brush lightly for just a garlic hint or apply a little more pressure if you want a strong garlic flavor.
ASSEMBLE THE BRUSCHETTE:
- Top the bread slices – garlic rubbed side up – with the tomato topping.
- If desired, sprinkle each bruschetta with flakey salt.
- Serve immediately!
Serving: 2 slices