The Best Bruschetta Recipe

Seed and dice the Roma tomatoes into small pieces and place them in a bowl.

Add the minced garlic, thinly sliced basil, finely minced red onion if using, 3 tablespoons extra virgin olive oil, balsamic vinegar if using, sea salt, and black pepper; gently toss to combine.

Let the tomato mixture sit at room temperature for 10 to 20 minutes to allow flavors to meld.

Preheat oven to 425 F or heat a grill to medium-high.

Slice the baguette into 1/2 inch to 3/4 inch slices on the diagonal.

Brush both sides of the bread slices with the 2 tablespoons olive oil and arrange on a baking sheet or grill grate.

Toast the bread in the oven 5 to 8 minutes or on the grill 1 to 2 minutes per side, until golden and crisp.

Spoon the tomato mixture onto the warm toasted bread, letting any excess liquid drain off first to prevent sogginess.

Sprinkle with freshly grated Parmesan if desired and add extra basil leaves for garnish.

Serve immediately so the bread stays crisp.