Okay guys, this is the last “summery” recipe that I am going to share. I think it is safe to say that I am in a little bit of denial that fall is just around the corner, if not already here. The sun’s beaming rays are slowly disappearing from their daily presence causing the average temperature to drop about 10 degrees. But no matter what the weather is like, easy tomato bruschetta with balsamic glaze is the perfect dish to add some colour and excitement to your table.
Bruschetta is all about getting the perfect blend of tomatoes, onions, garlic and basil together and immersing them in olive oil to bring out their intense flavours. When this blend is placed on top of toasted garlic bread and drizzled with balsamic glaze, gastronomy is born.
I am not going to lie, this is one of my go-to “show-off” dishes. Why? Well, it looks on par with restaurant bruschetta, yet I find is amusing because it is so easy to make. It basically comes down to chopping up some vegetables and toasting some bread! Yup, that easy.
Excuse me while I take a little break to chow down on this bruschetta. I should have invited someone over to share these with, but hey, I guess that just means more for me! Win! And it is too bad that my hubby is working today, or he would have helped me devour these… well maybe it’s not that bad because like I said, more for me 🙂
This recipe also calls for balsamic glaze. Balsamic glaze happens to be the easiest thing to make. You only require one ingredient: balsamic vinegar. You simply evaporate the liquid to create a thicker sauce.
When you are drizzling the glaze onto the bruschetta, it is inevitable that you may make a little mess. But making a mess may possibly be the best part. It takes the dish from boring to fascinating.
- 1 cup tomatoes, pitted and diced (about 4 roma tomatoes)
- ¼ cup red onion, diced (about ¼ red onion)
- 2 cloves garlic, minced
- 5 fresh basil leaves, chopped
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup balsamic vinegar
- ½ loaf of French baguette, sliced into ½ inch slices
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- In a medium bowl, combine the tomatoes, onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don't have to wait this long, but it is recommended to bring out all the flavours).
- In a small sauce pan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half.
- Pour the glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat.
- Preheat your oven to 350 degrees.
- In a small bowl, combine the olive oil and garlic powder.
- Brush the top side of each baguette slice with the olive oil mixture.
- Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown.
- Top each slice with a spoonful of the tomato mixture.
- Drizzle the balsamic glaze onto each bruschetta and serve.