Description
This classic Bruschetta recipe features toasted baguette slices topped with a fresh mixture of diced Roma tomatoes, garlic, red onion, basil, and a tangy balsamic glaze. Perfect as a light appetizer or party snack, it combines vibrant flavors and textures for an irresistible bite.
Ingredients
Scale
Tomato Mixture
- 4 Roma tomatoes (finely diced)
- 3 cloves garlic (finely minced or grated)
- ¼ cup red onion (finely diced)
- ½ cup fresh basil (minced into ribbons, reserve some for topping)
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the Bread and Glaze
- 1 baguette (French style)
- 5 tablespoons olive oil (divided: 2 tbsp for tomato mixture, 3 tbsp for bread)
- 1 cup balsamic vinegar
Instructions
- Prepare Tomato Mixture: In a medium bowl, combine the diced tomatoes, minced garlic, 2 tablespoons olive oil, finely diced red onion, salt, and pepper. Stir well to mix all ingredients thoroughly.
- Chill Mixture: Place the bowl in the refrigerator for at least 20 minutes to allow flavors to meld. The mixture can be refrigerated for up to 24 hours if prepared in advance.
- Preheat Oven and Prepare Bread: Preheat your oven to 400°F (200°C). Slice the baguette into even pieces and arrange them on a parchment-lined baking sheet.
- Brush Bread with Oil and Start Balsamic Glaze: Using the remaining 3 tablespoons of olive oil, brush both sides of each baguette slice. Meanwhile, place a saucepan over medium-high heat and add 1 cup of balsamic vinegar to begin making the glaze.
- Toast Bread: Once the oven is preheated, bake the baguette slices for 8-10 minutes or until golden brown and crispy.
- Reduce Balsamic to Glaze: Stir the balsamic vinegar occasionally for about 20-25 minutes until it thickens sufficiently to coat the back of a spoon. Remove from heat and set aside.
- Combine Basil and Tomato Mixture: Take the tomato mixture out of the fridge and stir in half of the minced basil to infuse fresh herb flavor.
- Assemble Bruschetta: Evenly spoon the tomato basil mixture onto each toasted baguette slice. Drizzle with the balsamic glaze and garnish with the remaining fresh basil ribbons. Serve immediately and enjoy!
Notes
- Prepare the tomato mixture up to 24 hours in advance for deeper flavor.
- If balsamic glaze is too thick after cooling, stir in a small splash of water to loosen.
- Use fresh, ripe Roma tomatoes for best flavor and texture.
- Brush olive oil evenly on both sides of baguette slices to ensure crispiness.
- Serve bruschetta shortly after assembling to prevent sogginess.
