Bruschetta has just 6 ingredients. But two simple steps will take it from good to great

Bruschetta is one of life’s simple pleasures. The classic Italian dish features toasty bread piled high with juicy tomatoes, sweet basil and garlic-infused olive oil. And it’s one of the simplest recipes you’ll ever make.

In Italian, bruschetta means “to toast” or “roast over coals” and refers to toasted bread that’s drizzled with olive oil. Its origin dates to ancient Rome, when olive growers sampled their freshly pressed olive oil on slices of toasted bread. In addition to olive oil, bruschetta now typically features fresh, ripe tomatoes and garlic.

You don’t need fancy ingredients or complicated culinary techniques to enjoy the perfect bruschetta. Grab a few quality items from your local grocery store or farmer’s market and you can whip up this crowd-pleasing Italian appetizer at a moment's notice.

What is bruschetta?

There are only six ingredients in bruschetta, so they all really matter.

Tomatoes. I strongly recommend using plum/Roma tomatoes here. They have a deep flavor, and the flesh is firm, meaning they won’t break down when ingredients are assembled. That said, you can use any tomato variety you prefer, including fresh tomatoes from your garden! I also recommend seeding the tomatoes as directed below; seeds add water and bitterness, so it’s best to remove them before chopping the tomatoes.

Salt. The first step in this recipe involves salting the tomatoes. We do this to pull moisture from the flesh which ensures the bruschetta topping isn’t watery. The salt also seasons the tomatoes.

Olive oil. Use good-quality extra virgin olive oil here. If you have any doubt about the flavor of your olive oil, taste it before making the garlic-infused oil. Some olive oils have bitter undertones, so it’s best to sample before using in this recipe.

Garlic. Many recipes for bruschetta instruct you to rub garlic cloves on the toasted bread, and/or use fresh minced garlic in the tomato topping. In this recipe, we steep the raw garlic in warm olive oil; this method softens the garlic and mellows its pungency. It’s a true game-changer, so don’t skip this step.

Fresh basil. Only fresh will do here! You can pluck the leaves from your garden or buy fresh basil from the grocery store or farmer’s market. You need just 8-10 leaves for this dish. Pro tip: To prepare your basil for this recipe, rinse the leaves and pat them dry. Then stack them on top of each other and roll them up tightly into a log. Using a sharp knife, slice the log crosswise, creating very thin ribbons.

Bread. Choose a good-quality, crusty bread that can withstand the juicy topping without getting soggy. I used a sourdough baguette, but you can also use an Italian ciabatta or French baguette.

How to make bruschetta

• Use room temperature tomatoes. Room temperature tomatoes deliver more flavor than refrigerator-cold tomatoes.

• Salt the tomatoes. As mentioned above, we salt the tomatoes to draw out liquid; liquid we don’t want in the topping (nobody wants watery bruschetta). The longer the tomatoes drain, the better they’ll be. Let your tomatoes drain for a minimum of 1 ½ hours.

• Save the tomato juice! The liquid that drains from the tomatoes is more than just water, it’s flavorful tomato juice! Place the colander in a bowl so you don’t miss a drop. Use the delicious juice in homemade salad dressings and vinaigrettes, gazpacho, and in your next Bloody Mary.

• Steep the garlic. I’m mentioning this again because I don’t want you to skip this step. As I said above, steeping the garlic not only flavors the oil, but it also softens the cloves and creates a more delicate garlic flavor. You’ll want to drizzle this oil over everything.

• Let your tomato topping sit for a bit. Once your tomato topping is assembled, let it sit for at least 30 minutes before serving. This gives the tomatoes a chance to soak up the essence of the basil and garlicky olive oil.

• Grill or toast the bread. For added flavor, grill or toast the bread before adding the topping. This creates a crisp exterior and chewy interior and adds incredible depth of flavor. I used my stovetop grill pan to grill the slices, but you can also toast the bread slices in a 300-degree F oven or in the toaster. Pro tip: For added flavor, brush some of that garlic-infused olive oil on the bread before toasting or grilling. If you’ve already assembled the salad, you can still use the oil to brush on the bread, simply push the tomatoes aside.

Bruschetta variations

This tomato bruschetta is complete perfection as is, but if you’re interested in some variations, I recommend the following:

• Add a splash of red wine vinegar, balsamic vinegar, champagne vinegar or fresh lemon juice to the tomato topping. Just add a splash, you don’t want to overpower the topping.

• Try additional fresh herbs in the topping. Great choices include thyme, oregano and rosemary.

• Add minced red onion, green onion or chives to the topping.

• Add diced Greek olives or diced marinated artichoke hearts to the topping.

• Top the toasted bread with softened goat cheese, ricotta, cream cheese, cottage cheese or smashed avocado before adding the tomato topping.

Bruschetta

Store leftover bruschetta topping in the fridge for up to 3 days (store the bread separately).

Makes: 4 to 6 servings

Ingredients:

• 1 ¼ pounds plum (Roma) tomatoes, about 4 to 5 large

• 1 teaspoon kosher salt

• 5 tablespoons extra virgin olive oil

• 2 large garlic cloves, or 3 to 4 small cloves, minced

• 8 large basil leaves, or 10 medium leaves

• Bread of choice (I use a sourdough baguette), cut into ½-inch thick slices, toasted or grilled

Instructions:

1. Halve the tomatoes lengthwise and remove/discard the seeds (using a spoon makes quick work of this process). Dice the tomatoes and transfer them to a colander. Add the salt and toss gently to coat. Place the colander in bowl. Let stand for 1 ½ to 2 hours.

2. Meanwhile, in a small saucepan, combine the olive oil and minced garlic. Set the pan over low heat and warm for 8 to 10 minutes, until the garlic is soft and fragrant. Do not brown the garlic. Set aside to cool.

3. Stack the basil leaves on top of each other and roll up tightly into a log. Using a sharp knife, slice the log crosswise into very thin ribbons.

4. Transfer the drained tomatoes to a medium bowl. Add the cooled olive oil and sliced basil and toss gently to combine.

5. Season to taste with salt and let stand for at least 30 minutes.

6. Spoon the tomato topping on the toasted bread and serve immediately.

For dessert: This peach cobbler recipe is summer in a bowl — and you likely already have the ingredients

Questions or comments? Email the culinary team at cooking@azcentral.com.

This article originally appeared on Arizona Republic: Bruschetta is the ultimate summer app. Here's your 6-ingredient recipe