Bruschetta Recipe

When fresh summer tomatoes are out of season, this is the bruschetta I rely on. A 28-ounce can of tomatoes gives the topping a deep, tomato-forward flavor, while fresh basil, olive oil, and balsamic vinegar keep it bright. The key is to drain the tomatoes well before chopping them; canned tomatoes hold much more liquid than fresh ones, and that extra juice can turn the bread soggy before you get the first bite. For six slices of bread, you want a generous topping, but not a puddle. Start by draining the tomatoes in a sieve, pressing them gently with the back of a spoon, then chop them into small pieces. Stir them with the finely chopped basil, three tablespoons of olive oil, the balsamic vinegar, and four of the minced garlic cloves. Let that mixture sit while the oven heats so the garlic mellows slightly and the tomatoes take on the vinegar’s sweet-tart edge. The remaining two garlic cloves are for the bread: rubbing them over the hot toast gives a much more even garlic flavor than piling raw garlic into the topping. Use sturdy slices of Italian or sourdough bread rather than soft sandwich bread. Brush or drizzle them lightly with olive oil and toast at a high temperature until the edges are crisp and the centers are still sturdy, which takes about five minutes in most ovens. The best texture comes from spooning on the tomato mixture immediately before serving. If you prepare the topping ahead, keep it chilled, but bring it close to room temperature and give it a stir before using. If the mixture seems especially wet, spoon it onto the bread with a slotted spoon and add a little of the reserved tomato juice only if needed. This makes six substantial pieces for a light dinner, or smaller portions for a first course. I like serving it alongside grilled chicken, baked fish, or a simple white-bean salad, where the garlicky tomato juices can mingle with the rest of the meal. It also works beautifully with a bowl of vegetable soup or a green salad dressed with lemon. Serve it as soon as it is assembled—the contrast between crisp, garlic-rubbed bread and cool, juicy tomato topping is what makes this quick recipe worth repeating.