Fresh Tomato Bruschetta

Making the tomato topping ahead allows the flavors to have plenty of time to meld. Though you usually see bruschetta served individually, allowing guests to assemble their own saves you tons of time pre-party, plus keeps the bread from getting soggy.

For the topping

8 ripe plum tomatoes, finely diced
2 tablespoons finely minced garlic
1/2 cup coarsely chopped fresh basil
1/4 cup finely chopped fresh parsley
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1 teaspoon finely minced fresh tarragon or marjoram
salt and pepper

For the bruschetta

2 baguettes
6 garlic cloves

Prepare the topping

In a large bowl, combine all the ingredients and mix well. Add salt and pepper to taste. Set aside (unrefrigerated) for at least 3 hours or up to 6.

Prepare the bruschetta

Preheat oven to 350°F.

Cut the baguettes into 1/2-inch-thick slices, arrange on a baking sheet, and bake until lightly toasted, 8 to 10 minutes. Meanwhile, cut the garlic cloves in half and, when the bread comes out of the oven, rub the cut side of the garlic on one side of each slice of bread. Serve the tomato mixture in a bowl surrounded by the toasts and let guests assemble the bruschetta themselves.

Makes about 50 bruschetta.

Make-Ahead Factor

The tomato mixture is best made 1 day ahead and kept covered but not refrigerated.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.