I can’t wait to share my Bruschetta With Balsamic, which pairs juicy tomatoes, crisp onions, garlic and basil with olive oil and a glossy balsamic glaze to pique your curiosity.

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I love how a handful of bright ripe tomatoes and a scatter of fresh basil can totally steal the show. At first glance it looks simple, but there’s this tangy whisper that keeps pulling you back, makes you tilt your head and wonder what’s different.

I call it Bruschetta With Balsamic, and honestly sometimes I forget to set out forks because people just dive in with their hands. It somehow feels fancy and reckless at once, like a trick you want to share but also keep to yourself, so don’t say I didn’t warn you, you’re gonna want seconds.

Ingredients

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Tomatoes bring juicy acidity, lots of vitamin C, fiber, and bright fresh balance.
Garlic gives a pungent savory punch, allicin may boost immunity and flavor.
Red onion adds crisp crunch, mild sharpness, sugar and a little bite.
Basil brings herbal perfume, antioxidants, bright peppery lift and fresh aroma.
Olive oil adds silky mouthfeel, heart healthy monounsaturated fats and richness.
Balsamic glaze is sweet yet tangy, concentrated vinegar sugars add glossy depth.
Baguette provides crunchy base, soaking up juices, giving carbs and satisfying texture.
Parmesan adds salty umami, a touch of protein and nutty sharpness.

Ingredient Quantities

1 lb ripe tomatoes (about 3-4 medium) coarsely chopped

2 garlic cloves minced

1/4 cup red onion finely chopped

1/4 cup fresh basil roughly chopped

3 tbsp extra virgin olive oil

1/3 cup balsamic glaze (store bought) or 1/2 cup balsamic vinegar plus 1-2 tbsp honey or brown sugar

1 tsp kosher salt more to taste

1/4 tsp freshly ground black pepper

1 baguette (about 12 oz) sliced

Optional 2 tbsp grated Parmesan or Pecorino

How to Make this

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1. Chop about 1 lb ripe tomatoes into coarse pieces, put them in a bowl and if they’re super juicy scoop out some seeds so it won’t get soggy.

2. Add 2 minced garlic cloves, 1/4 cup finely chopped red onion, and 1/4 cup roughly chopped fresh basil to the tomatoes.

3. Stir in 3 tbsp extra virgin olive oil, 1 tsp kosher salt and 1/4 tsp freshly ground black pepper, taste and add more salt if needed.

4. If you bought balsamic glaze use about 1/3 cup to drizzle later. If you’re making it, simmer 1/2 cup balsamic vinegar with 1 to 2 tbsp honey or brown sugar until reduced and syrupy, about 8 to 12 minutes, then cool.

5. Let the tomato mixture sit at room temp for 10 to 15 minutes so the flavors marry, but don’t let it sit so long it turns watery.

6. Slice a baguette about 1/2 inch thick, brush both sides lightly with olive oil and toast under a broiler or in a 425 F oven until golden and crisp, or toast in a hot skillet.

7. While bread is warm rub one side of each slice with the cut side of a garlic clove for extra flavor, but don’t overdo it or it gets bitter.

8. Spoon the tomato mix onto the toasted bread just before serving so the bread stays crunchy, then drizzle with the balsamic glaze you prepared or the store bought glaze.

9. Optional: sprinkle about 2 tbsp grated Parmesan or Pecorino over the top and finish with a few extra basil leaves.

10. Serve immediately and enjoy, and if the tomatoes are very salty or sweet adjust olive oil or glaze next time to balance it out.

Equipment Needed

1. Cutting board, for chopping tomatoes garlic and basil (use a big one if you got it)
2. Sharp chef knife, 8 inch or similar for quick clean cuts
3. Medium mixing bowl, to toss the tomato mix and let it sit
4. Measuring spoons plus a 1/4 cup measure, for oil salt pepper and onion
5. Small saucepan, for simmering the balsamic reduction if you make it at home
6. Wooden spoon or silicone spatula, to stir the tomatoes and the glaze
7. Baking sheet or cast iron skillet, to toast the baguette under the broiler or in the oven or on the stove
8. Tongs or a flat spatula, to flip and remove the bread safely
9. Microplane or fine grater, optional for grating Parmesan or Pecorino

FAQ

Q: Can I use canned tomatoes instead of fresh? A: Fresh ripe tomatoes give the best flavor and texture, but if you must use canned pick a good quality diced variety, drain well and pat dry so it wont be soggy. Roma or plum style works best for less water.

Q: How do I make the balsamic glaze from balsamic vinegar? A: Simmer 1/2 cup balsamic vinegar with 1 to 2 tbsp honey or brown sugar over medium low heat until it reduces to about 1/3 cup and coats the back of a spoon, 8 to 15 minutes. Watch it close so it doesnt burn, then cool before using.

Q: How do I keep the bruschetta topping from making the bread soggy? A: Salt the chopped tomatoes and let them sit 10 to 15 minutes, then drain off excess liquid or blot with paper towel. Toast the bread until very crisp, rub with a cut garlic clove while hot, and spoon the tomato mix on just before serving.

Q: What's the easiest way to toast the baguette slices? A: Brush both sides lightly with olive oil and either broil 1 to 2 minutes per side until golden, or toast in a 400 F oven for 6 to 8 minutes, flipping once. You can also grill them for a smoky note.

Q: Can I make parts of this ahead of time and how long will it keep? A: Yes, the tomato mixture keeps 24 to 48 hours refrigerated in an airtight container, but for best texture make it same day. The glaze can be made ahead and stored up to a week. Keep bread separate and re-toast before serving.

Q: Any good add ins or substitutions? A: Totally. Stir in chopped mozzarella, a spoonful of burrata, or sprinkle grated Parmesan or Pecorino. Add a little capers, chopped olives or prosciutto if you want more savory depth, but dont overwhelm the basil and tomatoes.

Tomato Bruschetta With Balsamic Glaze Recipe Substitutions and Variations

Tomatoes: swap with cherry or grape tomatoes (about 1 pint, halved) for sweeter, firmer bites, or use one 14 oz can diced tomatoes well drained and patted dry if fresh arent available.
Basil: replace with flat leaf parsley (use same 1/4 cup packed, roughly chopped) for a milder herb note, or use 1-2 tbsp fresh oregano if you want something more savory.
Baguette: use ciabatta, country sourdough, or an Italian loaf sliced 1/2 inch thick; brush with olive oil and toast under the broiler or on a hot pan until golden so it wont get soggy.
Balsamic glaze: use 2-3 tbsp good aged balsamic vinegar or quickly reduce 1/2 cup balsamic vinegar over medium heat until syrupy (add 1 tbsp honey if you want it sweeter), or try 1-2 tbsp pomegranate molasses for a fruity tang.

Pro Tips

– Salt the chopped tomatoes and let them sit about 10 to 15 minutes, then spoon off or drain any excess juice, this really helps keep the bread from getting soggy when you pile the topping on.
– Use day old or slightly stale baguette if you can, toast it until a deep golden brown and brush lightly with oil, rub with garlic while still warm but dont overdo the garlic or it will turn bitter.
– Make the balsamic reduction ahead of time and cool it, or taste a store bought glaze and thin with a splash of vinegar or add a pinch of sugar if it’s too sweet, cooks fast so watch it or itll burn.
– Assemble at the last minute, add basil right before serving and sprinkle the cheese just on top, taste after the tomatoes sit and tweak salt or acid so the whole bite isnt one-note.

Tomato Bruschetta With Balsamic Glaze Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can't wait to share my Bruschetta With Balsamic, which pairs juicy tomatoes, crisp onions, garlic and basil with olive oil and a glossy balsamic glaze to pique your curiosity.

Servings

servings

Calories

198

kcal

Equipment: 1. Cutting board, for chopping tomatoes garlic and basil (use a big one if you got it)
2. Sharp chef knife, 8 inch or similar for quick clean cuts
3. Medium mixing bowl, to toss the tomato mix and let it sit
4. Measuring spoons plus a 1/4 cup measure, for oil salt pepper and onion
5. Small saucepan, for simmering the balsamic reduction if you make it at home
6. Wooden spoon or silicone spatula, to stir the tomatoes and the glaze
7. Baking sheet or cast iron skillet, to toast the baguette under the broiler or in the oven or on the stove
8. Tongs or a flat spatula, to flip and remove the bread safely
9. Microplane or fine grater, optional for grating Parmesan or Pecorino

Ingredients

1 lb ripe tomatoes (about 3-4 medium) coarsely chopped
2 garlic cloves minced
1/4 cup red onion finely chopped
1/4 cup fresh basil roughly chopped
3 tbsp extra virgin olive oil
1/3 cup balsamic glaze (store bought) or 1/2 cup balsamic vinegar plus 1-2 tbsp honey or brown sugar
1 tsp kosher salt more to taste
1/4 tsp freshly ground black pepper
1 baguette (about 12 oz) sliced
Optional 2 tbsp grated Parmesan or Pecorino

Directions

Chop about 1 lb ripe tomatoes into coarse pieces, put them in a bowl and if they're super juicy scoop out some seeds so it won't get soggy.
Add 2 minced garlic cloves, 1/4 cup finely chopped red onion, and 1/4 cup roughly chopped fresh basil to the tomatoes.
Stir in 3 tbsp extra virgin olive oil, 1 tsp kosher salt and 1/4 tsp freshly ground black pepper, taste and add more salt if needed.
If you bought balsamic glaze use about 1/3 cup to drizzle later. If you're making it, simmer 1/2 cup balsamic vinegar with 1 to 2 tbsp honey or brown sugar until reduced and syrupy, about 8 to 12 minutes, then cool.
Let the tomato mixture sit at room temp for 10 to 15 minutes so the flavors marry, but don't let it sit so long it turns watery.
Slice a baguette about 1/2 inch thick, brush both sides lightly with olive oil and toast under a broiler or in a 425 F oven until golden and crisp, or toast in a hot skillet.
While bread is warm rub one side of each slice with the cut side of a garlic clove for extra flavor, but don't overdo it or it gets bitter.
Spoon the tomato mix onto the toasted bread just before serving so the bread stays crunchy, then drizzle with the balsamic glaze you prepared or the store bought glaze.
Optional: sprinkle about 2 tbsp grated Parmesan or Pecorino over the top and finish with a few extra basil leaves.
Serve immediately and enjoy, and if the tomatoes are very salty or sweet adjust olive oil or glaze next time to balance it out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.