This bruschetta is a great appetizer for summer! With in season produce and plenty of flavor, it’s hard not to love this simple and easy dish. My little twist on this is using balsamic glaze instead of regular balsamic vinegar, because it adds a bit of sweetness to this acidic spread. You can definitely still use regular balsamic vinegar, but I definitely recommend trying the glaze! Whip this up and don’t forget to leave a review!
What ingredients do I need to make this recipe?
- Tomatoes (I prefer to use cherry, but you can use Roma which is what is typically used for bruschetta)
- Basil
- Parmesan
- Garlic
- Balsamic glaze (or regular balsamic vinegar)
- Baguette
- Salt
- Pepper
- Olive oil
Why do you use cherry tomatoes for this recipe?
It’s what I prefer! I like the flavor and texture better, and it also produces less waste since most people don’t like to use all the insides of large tomatoes for bruschetta. That being said, Roma tomatoes are what are classically used for this dish, so you can definitely use those!
Why don’t you use olive oil for the tomato mixture?
Classically, this recipe has olive oil. I have made it both ways, and I just don’t think the olive oil adds much to this recipe. Of course, I absolutely love balsamic and don’t feel the need to cut down that flavor. If you try this recipe and think it’s a bit strong on balsamic flavor, add olive oil to taste to help balance it out!
How to make the tomato basil mixture:
First, chop the tomatoes into ~¼”-½” pieces. (Just depends how you prefer them!)
Next, chop the basil into thin ribbons.
Then, shred the fresh parmesan.
Next, mince that garlic!
Then, mix it all together and then mix in the balsamic until evenly distributed. The flavors are so simple but so incredibly delicious!
Tomato Basil Bruschetta
Ingredients
For the bruschetta topping
- 1 ½ cups diced cherry tomatoes you can also use Roma tomatoes, but I prefer the taste/texture of cherry tomatoes for this recipe
- ⅓ cup thinly sliced basil
- ¼ cup fresh grated parmesan
- 3-4 garlic cloves minced
- 2 tablespoon balsamic glaze you can sub 1 tablespoon balsamic vinegar if needed
- salt and pepper to taste
For the bruschetta toasts
- 1 baguette
- olive oil
- dash of salt
Instructions
For the bruschetta topping
- In a medium sized bowl, gently mix tomatoes, basil, parmesan, and garlic. Salt and pepper to taste.
- Mix together and serve over toasted bread.
For the bruschetta toasts
- Put oven on broil.
- Slice baguette into ½" pieces and place on a parchment paper lined baking sheet.
- Brush both sides of toast with olive oil and sprinkle a small amount of salt on each side.
- Place in oven and watch carefully, once the tops are golden brown, remove from oven and flip all toasts. Repeat on other side.
- Remove bread from oven.
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