Tomato bruschetta with balsamic glaze is an easy Italian appetizer topped with tomatoes, onions, garlic, basil and olive oil. Delicious, fresh and simple.
- 1 cup tomatoes, pitted and diced (about 4 roma tomatoes)
- 1/4 cup red onion, diced (about 1/4 red onion)
- 2 cloves garlic, minced
- 5 fresh basil leaves, chopped
- 2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup balsamic vinegar
- 1/2 loaf of Italian bread or French baguette, sliced into ½ inch slices
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Make the tomato topping: In a medium mixing bowl, add tomatoes, red 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 letting the mixture sit in the refrigerator will help bring out the flavours).
- Make the balsamic glaze: In a small pot, bring the balsamic vinegar to a boil over medium heat. Continue to cook for another 4-5 minutes until the sauce is reduced by half. Immediately, pour the glaze into a small bowl and set aside to cool. The glaze will continue to thicken quite a bit when removed from heat. The glaze will be glossy and thick enough to coat the back of the spoon (similar to liquid honey).
- Toast the bread: Preheat oven to 350 degrees. In a small bowl, combine olive oil and garlic powder. Brush the top side of each of the baguette slices with the olive oil mixture. Place the slices onto a quarter sheet baking pan and toast for 10 minutes, until light golden brown.
- Assemble the bruschetta: Top each toasted slice with a spoonful of the tomato mixture. Drizzle the balsamic glaze on top and serve.
Make ahead instructions:
- Tomato topping. Make the tomato topping up to one day in advance and store in an airtight container in the refrigerator. When ready to serve, gentle stir and then add it on top of the toasted bread.
- Balsamic glaze: You can make this up to one month ahead. Store it in a clean glass jar or airtight container and store in the refrigerator for up to one month.
- Bread: I recommend toasting the bread fresh so that it has the best crunch. You could toast it a day ahead and store in an airtight container, but it will loose it's crunch and could even be a little hard.
- Category: Appetizer
- Method: Assemble
- Cuisine: Italian
Keywords: tomato bruschetta with balsamic glaze, bruschetta, tomato bruschetta, how to make bruschetta, how to make balsamic glaze, tomato crostini