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)
- Balsamic glaze (or regular balsamic vinegar)
- 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!
If you like this recipe, you might also like:
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
- 1 ½ cups chopped cherry tomatoes
- ¼-1/2 cup thinly sliced basil to taste
- ¼-1/3 cup fresh shredded parmesan to taste
- 3-4 garlic cloves minced
- 1-2 tablespoon balsamic glaze or balsamic
- Salt and pepper to taste
- Olive oil
- Put oven on broil.
- Slice baguette and drizzle lightly with olive oil. Place on parchment paper lined baking sheet and cook until golden brown on top. Once golden brown on top, flip and repeat on other side.
- Remove bread from oven.
- Dice tomatoes into ¼"-½" squares.
- Add in shredded parmesan, thinly sliced basil, garlic, balsamic, salt, and pepper.
- Mix together and serve over toasted bread.