Tomato Bruschetta with Balsamic Glaze

Ruth M. Moran

A classic Italian appetizer made with toasted bread topped with a fresh tomato, basil, and garlic mixture, finished with a tangy balsamic glaze. Light, healthy, and bursting with flavor.

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Prep Time 10

Cook Time 10

Additional Resting Time 1

Total Time 1 20

Course Appetizer, Snack

Cuisine Italian

Servings 12 slices

Equipment

1 medium mixing bowl
1 Small saucepan
1 quarter sheet baking pan
1 small bowl (for olive oil mix)
1 pastry brush (for brushing bread)
1 sharp knife (for chopping tomatoes, onion, basil)
1 Cutting board
1 spoon (for mixing and serving)

Ingredients

Tomato Topping:

1 cup about 4 roma tomatoes, diced
¼ cup red onion diced
2 cloves garlic minced
5 fresh basil leaves chopped
2 tbsp olive oil
¼ tsp salt
¼ tsp ground black pepper

For Balsamic Glaze:

½ cup balsamic vinegar

For Bread:

½ loaf Italian bread or French baguette sliced into ½-inch slices
2 tbsp olive oil
½ tsp garlic powder

Instructions

Prepare the Fresh Tomato Mixture: Begin by gathering your tomatoes, onion, garlic, and basil.
Using a sharp knife, dice the roma tomatoes into small, even cubes so they release their natural juices without becoming mushy.
Finely chop the red onion for a subtle crunch and mince the garlic until it’s almost paste-like to ensure it blends smoothly into the topping.
Stack the basil leaves, roll them into a tight bundle, and slice thinly into delicate ribbons.
Place all of these ingredients into a medium mixing bowl, drizzle in the olive oil, and season with salt and freshly ground black pepper.
Gently stir with a spoon until everything is well coated.
For the best flavor, cover the bowl and refrigerate the mixture for at least 1 hour to allow the ingredients to marry together.
This resting time helps the tomatoes release their juices and enhances the basil’s fragrance.
Create the Balsamic Glaze: Pour the balsamic vinegar into a small saucepan and place it over medium heat.
Allow it to slowly reach a gentle boil while stirring occasionally.
As the vinegar simmers, it will begin to reduce and thicken, transforming into a glossy glaze.
This process usually takes about 4–5 minutes. Be patient and watch closely, because once it starts thickening, it can burn quickly.
When the vinegar has reduced by half and is thick enough to coat the back of a spoon (similar in texture to warm honey), remove the pan from the heat immediately.
Transfer the glaze into a small heatproof bowl to cool completely.
The glaze will continue to thicken slightly as it rests, resulting in a smooth, syrupy consistency that’s perfect for drizzling.
Prepare and Toast the Bread: Preheat your oven to 350°F (175°C).
Slice your Italian bread or French baguette into even ½-inch slices, making sure they are uniform so they toast at the same rate.
In a small bowl, combine olive oil with garlic powder and mix well.
Using a pastry brush, lightly coat the top surface of each bread slice with this garlicky olive oil mixture.
Arrange the slices on a quarter sheet pan in a single layer, leaving a little space between them for even heat circulation.
Place the pan into the oven and toast the bread for about 10 minutes, or until the tops are lightly golden and crisp while the centers remain slightly soft.
The goal is to create a sturdy base that won’t get soggy once topped, while still being tender enough to bite into easily.
Assemble the Bruschetta: Once the bread is toasted and fragrant, remove it from the oven and allow it to cool for just a minute or two.
Spoon a generous amount of the chilled tomato mixture onto each slice, making sure to include a little of the flavorful juices.
The tomatoes should sit neatly on the bread without overflowing, but don’t be afraid to pile them high for maximum flavor.
Finally, take a spoon and drizzle the cooled balsamic glaze over the top of each piece.
The sweet, tangy glaze ties everything together and adds a beautiful glossy finish.
For a final touch, you can garnish with an extra sprinkle of chopped basil or a light crack of black pepper.
Serve and Enjoy: Transfer the finished bruschetta onto a serving platter and present it immediately while the bread is still warm and crisp.
This appetizer is best enjoyed fresh, but you can keep the tomato topping and balsamic glaze stored separately in airtight containers until you’re ready to assemble.
The combination of crunchy bread, juicy tomatoes, fragrant basil, and sweet-tangy glaze makes each bite refreshing and satisfying—perfect for parties, family dinners, or even as a light everyday snack.

Notes

Use ripe, firm roma tomatoes for the best balance of sweetness and acidity.
Allowing the tomato mixture to chill enhances flavor but is optional if you’re short on time.
Reduce balsamic vinegar carefully—overheating can make it bitter.
Toast bread just before serving to maintain crunch.
Fresh basil is key; avoid dried substitutes for authentic flavor.
A pastry brush ensures even coating of garlic oil on bread.
The glaze will thicken as it cools—remove it from heat a little earlier than you think.
Bruschetta is best enjoyed fresh, but toppings and glaze can be prepared ahead.
A pinch of red pepper flakes can add a subtle heat if desired.
Choose a sturdy bread that won’t get soggy under the tomato mixture.