Prep the tomatoes: Core and seed larger tomatoes to reduce excess liquid. Dice into small, even pieces. If using cherry tomatoes, quarter them. Place in a bowl.

Season the mix: Add finely chopped red onion or shallot (if using), 2 tablespoons chopped fresh basil, 2–3 tablespoons extra-virgin olive oil, 1–2 teaspoons balsamic vinegar, a pinch of red pepper flakes, and a little lemon zest if you like. Season with salt and pepper. Stir and let it sit 10–15 minutes to marry the flavors.

Toast the bread: Slice the baguette on a bias into 1/2-inch slices. Brush both sides lightly with olive oil. Toast on a baking sheet at 400°F (200°C) for 8–10 minutes, flipping once, until crisp and golden at the edges. Alternatively, grill for nice marks and smoky flavor.

Rub with garlic: While the toasts are warm, rub the cut side of a peeled garlic clove over one side of each slice. The warmth helps the garlic perfume the bread without overpowering it.

Drain excess liquid: If the tomato mixture looks watery, spoon it into a fine strainer for a minute. This keeps your toasts crisp.

Assemble the wreath base: On a large round platter, lay a ring of arugula or small basil leaves to mimic wreath greenery. Leave the center open.

Add the toasts: Arrange the crostini in a circle on top of the greens, slightly overlapping to form a neat wreath. You can do one or two rings depending on platter size.

Spoon the topping: Add a generous spoonful of tomato mixture to each toast. Tuck in mozzarella pearls here and there for a festive “ornament” effect.

Finish with flair: Drizzle a little olive oil over the top. Add a few torn basil leaves, a sprinkle of flaky salt, and a fresh grind of black pepper. If you like balsamic glaze, add a thin zigzag around the wreath edge.

Serve right away: Bruschetta is best when the toasts are crisp and the topping is fresh and juicy.