Juicy tomatoes do the heavy lifting in this easy Tomato Bruschetta recipe. Add some rich balsamic vinegar and this show stopping topping will disappear. This easy recipe is ready to eat in less than 15 minutes. We love to serve it with toasted crostini but you can also spoon it over grilled chicken breasts or jazz up your morning eggs.
Now I'm a fan of pretty much any sort of crostini, but there is something about fresh Tomato Bruschetta on toasted crostini that gets me every.single.time.
Summer came early here in Minnesota. Warm temperatures are here to stay and that means it's time to shift to lazy summer days and dining al fresco with friends.
But don't worry; hosting happy hour doesn't need to be hard, especially when you can stock up on fresh produce at your local farmer's market.
This easy bruschetta recipe is a lip-smacking way to let all of those fresh flavors shine. Add some toasted crostini, a nice glass of Rosé, and you are in business.
Why this recipe works
- Juicy garden tomatoes and fragrant basil are key to this easy recipe. The farmers market is a great place to get the freshest produce!
- Toast the crostini ahead of time for an easy last minute appetizer.
- Balsamic glaze adds just a little something extra to the bruschetta that will have everyone asking for the recipe. Make your own or buy a bottle at the store.
- Tomato bruschetta is versatile! Spoon it over shrimp, toss it with some pasta, stir it into some scrambled eggs, or just eat it with a spoon. The sky is the limit.
The list is short and sweet for this easy appetizer!
- Fresh is best! You can easily use any kind of tomato, just be sure to seed it.
- You can easily swap out the shallots and use red onions if that is what you have on hand.
- Don't have any balsamic glaze? Reduce balsamic vinegar on the stove and stir that into the tomato mixture.
To make the crostini: Preheat the oven to 450 and thinly slice the bread. Brush it with olive oil and toast until golden brown. Set aside until ready to serve.
While the bread is toasting, chop and dice all of the ingredients and add them to a bowl. If not serving right away, wait to add the basil to keep the bright green color!
The letter combination of CH in Italian always has a K sound. Therefore bruschetta is pronounce broo·skeh·tuh.
Bruschetta is an Italian antipasti of toasted bread rubbed with garlic and topped with a chopped tomato mixture. This variation of the classic recipe adds a drizzle of balsamic glaze to the chopped tomatoes and skips the garlic on the toasted bread.
There are 2 rules that are most important to the tomatoes in a bruschetta topping.
1. Always use the freshest tomatoes you can find. Nothing matches that flavor.
2. Be sure to seed the tomatoes to drain as much liquid as you can or your bread will get soggy from the excess liquid.
Tips for the Best Bruschetta
- Use the freshest produce possible.
- Be sure to seed the tomatoes to get rid of excess moisture
- Add basil right before serving to keep the bright green color.
- Use good bread for the crostini, the flavor shines through so this is the time to buy a good crusty loaf.
More appetizer recipes
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Tomato Bruschetta with Balsamic Glaze
- 8 Roma tomatoes seeded and diced
- 2 cloves minced fresh garlic
- 1-2 shallots diced
- 2 tablespoons balsamic glaze
- 1 ½ Tablespoons olive oil
- ⅓ cup fresh basil julienned
- salt and pepper to taste
- French bread sliced and toasted
- Place tomatoes, shallots and garlic in a bowl. Season to taste with salt and pepper. Add balsamic glaze and olive oil and stir to combine. Set aside until ready to serve.
- Right before serving add basil and stir.
To Make Crostini
- Preheat oven to 450 and slice bread in ¼ inch slices.
- Brush both sides of bread with olive oil and place on sheet pan.
- Bake bread for 6-9 minutes or until desired level of toasted color has been reached.
- Remove from oven and set aside.
- Don't have any balsamic glaze on hand? You can easily reduce some balsamic vinegar and use that instead.
- Be sure to use GOOD bread for the crostini, it really makes a different.
- You can use any type of tomato, the fresher the better. Don't forget to seed it to keep the juices to a minimum.
- To keep the bright green color of the basil, wait to add it until right before serving.
Nutrition info not guaranteed to be accurate.