Tomato Bruschetta With Balsamic Glaze

Okay guys, this can be the last “summery” instruction that i'm reaching to share. i feel it's safe to mention that i'm in a very little of denial that fall is simply round the corner, if not already here. The sun’s beaming rays ar slowly disappearing from their daily presence inflicting the typical temperature to drop concerning ten degrees. however despite what the weather is like, straightforward tomato bruschetta with balsamy glaze is that the good dish to feature some color and excitement to your table.

Bruschetta is all concerning obtaining the proper mix of tomatoes, onions, garlic and basil along and immersing them in oil to bring out their intense flavours. once this mix is placed on prime of cooked breadstuff and drizzled with balsamy glaze, gastronomy is born.

Tomato Bruschetta With Balsamic Glaze
Tomato Bruschetta With Balsamic Glaze

I am not reaching to lie, this can be one among my go-to “show-off” dishes. Why? Well, it's on par with edifice bruschetta, however I realize is amusing as a result of it's very easy to form. It primarily comes right down to chopping up some vegetables and cooking some bread! Yup, that easy.

Excuse American state whereas I take a touch break to chow down on this bruschetta. I ought to have invitedsomeone over to share these with, but hey, i assume that simply suggests that additional for me! Win! And it's unfortunate that my husband is functioning nowadays, or he would have helped American state devour these… well perhaps it’s not that dangerous as a result of like I aforementioned, additional on behalf of me

Tomato Bruschetta With Balsamic Glaze


  • 1 cup tomatoes, pitted and diced (about 4 roma tomatoes)
  • 1/4 cup red onion, diced (about 1/4 red onion)
  • 2 cloves garlic, minced
  • 5 fresh basil leaves, chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup balsamic vinegar
  • 1/2 loaf of French baguette, sliced into ½ inch slices
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder


  1. In a medium bowl, combine the tomatoes, onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don’t have to wait this long, but it is recommended to bring out all the flavours).


  1. In a small sauce pan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half.
  2. Pour the glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat.


  1. Preheat your oven to 350 degrees.
  2. In a small bowl, combine the olive oil and garlic powder.
  3. Brush the top side of each baguette slice with the olive oil mixture.
  4. Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown.
  5. Top each slice with a spoonful of the tomato mixture.
  6. Drizzle the balsamic glaze onto each bruschetta and serve.

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