Part 2/8:
To start, you will need four large ripe tomatoes. Slice them into quarters and remove the pulp and cores, which helps achieve a less watery bruschetta. Dice the tomatoes into small pieces, keeping the size according to your preference.
Next, prepare 15 grams of fresh basil leaves. Roll them into a tight bundle and slice them into thin strips, a technique known as chiffonade. If you prefer, you can simply tear the basil leaves instead.