Tomato Bruschetta with Balsamic Glaze
A simple Italian appetizer featuring toasted baguette topped with garlic-infused tomatoes and drizzled balsamic reduction.
Ingredients
Balsamic Glaze
- 0.25 cup balsamic vinegar
- 2 tablespoons brown sugar
Bruschetta Topping
- 4 cloves garlic minced, divided
- 4 large tomatoes finely diced (about 4 cups)
- 2 tablespoons fresh basil chopped, plus more for garnish
- 2 tablespoons extra virgin olive oil plus more for drizzling
- Salt to taste
- Pepper to taste
Bread
- 1 baguette or crusty Italian bread sliced into 1/2-inch thick rounds
Instructions
Balsamic Glaze
- In a small saucepan, whisk together 1/4 cup balsamic vinegar and 2 tablespoons brown sugar. Bring to a boil over medium-high heat, then reduce to a simmer and cook 5–7 minutes until the mixture coats the back of a spoon. It will continue to thicken as it cools.
Bruschetta Topping
- In a medium bowl, combine 4 finely diced tomatoes, 2 minced garlic cloves, chopped basil, olive oil, salt and pepper. Let the mixture rest for 10 minutes to develop a glossy, flavorful juice.
Bread
- Preheat oven to 375°F (190°C). Arrange bread slices on a baking sheet and bake 8–10 minutes until golden around the edges. Rub each warm slice with the remaining garlic clove, then top with tomato mixture and drizzle with balsamic glaze and extra olive oil.
Notes
The tomato mixture can be refrigerated up to 48 hours for make-ahead convenience.
To keep toasted bread crisp, store in a paper bag at room temperature until ready to assemble.
Nutrition
Serving: 100gCalories: 120kcalCarbohydrates: 15g
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