Description
Tomato Bruschetta with Balsamic Glaze is a classic Italian appetizer featuring fresh diced tomatoes, red onion, garlic, and basil tossed in olive oil, served on toasted slices of Italian bread or French baguette, and finished with a sweet, thick balsamic glaze. This flavorful and vibrant dish is perfect for entertaining or as a light starter.
Ingredients
Scale
Tomato Topping
- 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
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Balsamic Glaze
- ½ cup balsamic vinegar
For Assembling
- ½ loaf of Italian bread or French baguette, sliced into ½ inch slices
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
Instructions
- Make the tomato topping: In a medium mixing bowl, combine the diced tomatoes, red onion, minced garlic, chopped basil, olive oil, salt, and black pepper. Toss all ingredients together to evenly combine. Refrigerate the mixture for one hour to help the flavors meld together, although you can serve it immediately if needed.
- Make the balsamic glaze: In a small pot, bring the balsamic vinegar to a boil over medium heat. Continue boiling for 5 minutes until the vinegar reduces by half and thickens into a glossy glaze that coats the back of a spoon. Remove from heat and transfer to a small bowl to cool; the glaze will thicken further as it cools.
- Toast the bread: Preheat your oven to 350 degrees Fahrenheit. In a small bowl, mix together olive oil and garlic powder. Using a brush, apply this mixture to the top side of each bread slice. Arrange the slices on a baking pan and toast in the oven for 10 minutes until they turn light golden brown and crispy.
- Assemble the bruschetta: Spoon the tomato topping generously onto each toasted bread slice. Drizzle the cooled balsamic glaze over the top and serve immediately to enjoy the best texture and flavor.
Notes
- Make ahead instructions: Tomato topping can be prepared up to one day in advance and refrigerated in an airtight container. Stir gently before serving.
- Balsamic glaze can be made up to one month ahead and stored in a clean airtight container in the refrigerator.
- For best crunch, toast the bread fresh before serving. Toasted bread stored ahead loses crunch and can become hard.
- Use ripe roma tomatoes for the best flavor in the topping.
- You can substitute fresh basil with dried basil if necessary, but fresh is preferred for vibrant flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 90 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
