Ingredients
- 1 sheet or large piece of schiacciata
- 3 to 4 ripe tomatoes, diced
- 2 to 3 tablespoons extra virgin olive oil, plus more for brushing
- 1 small garlic clove
- Fresh basil, sliced or torn
- Sea salt
- Black pepper
- Optional: a small splash of balsamic vinegar or red wine vinegar
Preparation
Start by cutting the schiacciata into appetizer-sized pieces. If the bread is thick, split larger portions so each piece stays easy to handle. Brush both sides lightly with olive oil and place on a hot grill, in a pan, or in the oven until the edges take on color and the surface becomes lightly crisp.
While the bread toasts, combine the diced tomatoes with olive oil, basil, salt, and pepper. If desired, add a small splash of vinegar for brightness. Let the mixture sit briefly so the tomatoes release some of their juices.
As soon as the schiacciata comes off the heat, rub the surface lightly with the cut side of a garlic clove. Spoon the tomato mixture over each piece just before serving. Finish with another small drizzle of olive oil and a few basil leaves.
A Better Bread for a Simple Dish
This is where schiacciata separates itself. Bruschetta should feel generous, but never overloaded. Schiacciata supports the tomatoes cleanly and keeps the presentation neat. The bread remains part of the dish, not just the base under it.
That makes it a strong choice for home cooks, caterers, restaurant kitchens, and anyone building appetizer boards or bakery-driven menus. It is familiar enough to feel approachable, but distinct enough to make the dish look considered.
