Perfect Italian Bruschetta by Foodallitaliana

Ingredients

• 1 lb (approx. 3-4 medium) san marzano, cherry, or heirloom tomatoes, diced
• 1 rustic loaf (pane casereccio), sliced into 8-10 pieces
• 1-2 cloves garlic, peeled
• 3 tbsp extra virgin olive oil, divided
• 1/2 tsp salt, or to taste
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Dice the tomatoes and place them in a bowl. Briefly blend the diced tomatoes for 1-2 seconds using an immersion blender or pulse in a food processor to release their natural juices and create a rustic texture.
2. Add 2 tablespoons of extra virgin olive oil, salt, and chopped basil to the tomato mixture. Stir well and let the topping rest for at least 15 minutes to allow the flavors to meld together.
3. Slice the rustic bread into 8-10 pieces. Toast the bread in a toaster, oven, or grill until it is hot, deeply crunchy, and fully golden brown, about 5-7 minutes at 200°C (400°F).
4. While the bread is still hot, rub each slice vigorously with a peeled garlic clove. Drizzle the toasted bread with the remaining 1 tablespoon of extra virgin olive oil.
5. Just before serving, spoon the rested tomato topping onto each slice of toasted, garlic-rubbed bread. Serve immediately to maintain the bread's crunch.