Sun-ripened tomatoes, fresh garden basil, and sweet garlic combine to bring you summer’s best in this easy Bruschetta recipe with a flavorful balsamic glaze. This classic Italian appetizer brings out the best of the season in just a few simple steps.
What is Bruschetta?
Classic Bruschetta is an Italian appetizer consisting of sun-ripened tomatoes, garlic, basil, vinegar, and olive oil served over grilled or toasted French baguette or Italian ciabatta bread slices.
The Star of The Recipe
Friends and family love this scrumptious Bruschetta recipe and have even donated fresh garden tomatoes to the cause. Fresh summer tomatoes that have been allowed to ripen on the vine are the best.
They are so flavor-packed and elevate this Bruschetta recipe to the next level. Are you a big fresh garden tomato fan? Try my Caprese salad, tomato salad, cucumber tomato salad, and tomato sandwich. They are delicious and made with sun-ripened tomatoes.
How to make Bruschetta
Make The Tomato Mixture
Start by dicing the ripe tomatoes relatively small and placing them in a bowl. Then sprinkle them with a bit of salt and set them aside. Now mince the garlic and chop the basil.
Drain any tomato juice from the tomatoes and add the garlic, basil, and pepper. Drizzle with vinegar and olive oil. Then gently toss to coat and let the tomato mixture sit for a bit at room temperature.
Toast The Bread
Meanwhile, slice the baguette diagonally into about 1/2-inch slices. Brush both sides with olive oil and bake in a preheated oven until toasted.
Make The Balsamic Glaze
While toasting, combine the balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring it to a low boil and simmer for about 10 minutes, stirring occasionally. The vinegar will reduce, and the glaze will thicken. Remove from the heat and let cool for a few minutes.
Assemble
Now spoon the tomatoes onto the toasted bread slices. Place on a serving platter and lightly drizzle with the balsamic glaze. If desired, garnish with a little Parmesan Cheese. For best results, serve promptly.
Preparation Tips
- For optimal taste, always use the best sun-ripened tomatoes you can get your hands on. This particular time, I used some beautiful heirloom tomatoes that I bought at the market, but you can use Roma tomatoes, cherry tomatoes, or grape tomatoes.
- Fresh garden basil is king here. Dried basil will not provide enough flavor or aroma to satisfy you.
- Skip the pre-minced garlic. I like to peel and mince fresh garlic every time. It only takes a few minutes and is well worth the effort.
- I love this recipe with red wine vinegar or balsamic vinegar mixed with the tomatoes. Both are equally delicious, albeit different.
- Always use good quality balsamic vinegar for the glaze. It makes a difference.
- The best bread for bruschetta is toasted French baguette slices, Italian ciabatta slices, or crostini. See below for how to make crostini. For extra flavor, rub the slices with halved garlic cloves.
Storage
Store the tomato mixture, toasted bread slices, and balsamic glaze separately. Store the tomato mixture in an airtight container in the refrigerator for up to 2 days. The crostini store well at room temperature in an airtight container or a zipper bag for up to 5 days.
The balsamic glaze keeps for up to 2 weeks stored in an airtight container in the fridge. Do not top the crostini until you are ready to serve. I recommend not freezing any of these components, as the texture will change.
Best Bruschetta Recipe
Ingredients
- 3-4 garden fresh tomatoes diced small
- ½ teaspoon salt
- 2 cloves garlic minced
- ⅓ cup fresh basil leaves chopped
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon red wine vinegar or balsamic vinegar
- 2 tablespoons olive oil
- 1 baguette sliced on a diagonal in 1/2 inch slices
- extra virgin olive oil
- ½ cup balsamic vinegar
- 3 tablespoons brown sugar
- Parmesan Cheese optional
Instructions
- Combine tomatoes and salt in a bowl. Let sit for 20-30 minutes. Drain tomato juice. Add garlic, basil, and pepper; stir gently to combine. Drizzle with vinegar and olive oil; stir gently to coat. Let sit for 20-30 minutes at room temperature.
- Preheat oven to 400 degrees. Brush both sides of the bread with olive oil. Place on a parchment-covered baking sheet. Bake for 5 minutes and then flip the toast and bake for 2-3 minutes or until golden brown.
- Combine balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring to a low boil and simmer for 10 minutes, stirring occasionally. Remove from the heat and let cool for a few minutes.
- Assemble by spooning the tomato topping onto the toasted baguette slices. Place on a serving platter and lightly drizzle with the balsamic glaze. If desired, sprinkle with a little Parmesan Cheese. For best results, serve promptly.
Notes
- For optimal taste, always use the best sun-ripened tomatoes you can get your hands on. This particular time I used some beautiful heirloom tomatoes that I bought at the market.
- Fresh garden basil is king here. Dried basil is just not going to provide enough flavor or aroma to satisfy you.
- Skip the pre-minced garlic. I like to peel and mince fresh garlic every time. It only takes a few minutes, and it is well worth the effort.
- I love this recipe with either red wine vinegar or balsamic vinegar mixed in with the tomatoes. Both are equally delicious, albeit different.
- A simple French baguette is a perfect accompaniment. However, whole-grain crackers and crostini also work well.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Katie S
I’ve been trying to mimic my favorite restaurants bruschetta for years! This tastes just like it and is so good. Added this to my recipe book. 🙂
Beth Pierce
Thanks Katie! So glad that you liked it!
Anne
Wow! I can’t believe this fabulous recipe that’s been shared over 1700 times only had 30 people take the time to rate it! It’s delicious. We compared it to our favorite restaurant’s and it is on par. I did use a store bought balsamic glaze because I wanted to try it and, although I love balsamic vinegar, I do not like how it smells in the house after reducing it on the stovetop.
The tip to salt, wait, and drain the tomatoes is a great one.
Thanks for the keeper recipe. It was a hit!
Beth Pierce
Thanks so much Anne! So glad that you liked it. My son would agree with you about the vinegar!
Anna
I am obsessed with bruschetta! It’s my favorite summer lunch!
Allison Kaye
This was SO good, I could have eaten the whole thing with a fork!
Betsy
Yummy! This is so fresh and tasty! Love the dressing on the bruschetta. Wonderful tang and so absolutely delicious!
Natasha
This recipe was a hit! It felt like we were dining in a fancy restaurant. Thank you for another awesome recipe!
Ann Clark
This is so easy and delicious! I will make this all summer long!
April
Bruschetta is my all time favorite appetizer. This was by FAR the best bruschetta recipe I’ve tried.
Krissy Allori
The perfect combination of ingredients and that sauce is everything!
Agnieszka
This bruschetta is so perfect for a summer party or when you’re grilling out. Love the tecipe!
Biana
Yum! I love easy recipe, and this one so easy and delicious. Perfect for summer picnics.
Julia
These are such easy and flavorful appetizers. My favorite!
Kristina Tipps
I love bruschetta during tomato season. I’ve never used brown sugar before, I can’t wait to give it a try. Thanks!
Natalie
Your pictures are making me wish I had a plate in front of me! Bruschetta is one of the easiest & tastiest appetizers ever! The balsamic glaze is the cherry on top!
Toni
This was a huge hit at my house!!
Matt
One of my favorite appetizers! I love it with a bit of mozzarella or prosciutto or both. And that balsamic glaze is so yummy!