Tomato Bruschetta with Balsamic Glaze

Tomato bruschetta on fresh baguette doesn’t get any easier than this light and refreshing recipe. It is a go-to appetizer that is quick, simple, and will leave everybody coming back for more!

We’re in the middle of summer in Ontario, and that means tomato season!! We’re taking every chance we have to get our hands on beautiful, locally-grown tomatoes. What better way to use them than transforming them into mouthwatering tomato bruschetta?! This bruschetta is served up on a fresh baguette and topped with balsamic glaze. Our recipe is perfect for parties and get-togethers of all types because it is prepared in only 15 minutes, but can also be made in advance. We’ve made this bruschetta countless times for family and friends and every time we have been begged for the recipe so today we are giving it to all of you!

When choosing tomatoes for the bruschetta, you’ll want to find ones that are juicy and ripe and if possible, locally grown depending on the season. When we make this in summer, we usually go for heirlooms or if we’re super lucky, whatever tomatoes our families have in their gardens. During the rest of the year, we try and go for whatever multicoloured tomatoes we can find because we love the blend of reds, oranges, and yellows in our bruschetta. Whatever tomatoes you choose, as long they’re fresh and juicy, your bruschetta will be amazing! Like many of our other recipes, bread plays a big part because we just love bread too much. We picked up a gorgeous sesame baguette this time around and we love using fresh bread because you don’t even need to toast it – you’ll want to enjoy it just as is.

Pleasing your family and friends with a delicious app honestly doesn’t get any easier than this tomato bruschetta. Whip it up in literally 15 minutes and you’re good to go, or make it a day ahead and let all the gorgeous flavours of tomato, garlic, and herbs marinate for a deeper flavour. Either way, this app will seriously impress! For even more of a crowd-pleaser, pair this recipe with our hummus and some veggies, crackers, etc. on a little charcuterie!

What summer (or any time of the year) event will you be making this bruschetta for?

Don’t forget to tag us in your creations – @smallkitchenbigplates

Tomato Bruschetta with Balsamic Glaze

• Servings: 10
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Time: 15 minutes
• Print

Tomato bruschetta on fresh baguette doesn’t get any easier than this light and refreshing recipe. It is a go-to appetizer that is quick, simple, and will leave everybody coming back for more!

Ingredients

• 1 fresh baguette, sliced 1-inch thick
• 2 cups tomatoes, seeds removed and diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 lemon, juiced
• 1/2 teaspoon lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup basil, thinly sliced, plus more for garnish
• Balsamic glaze, for topping

Instructions

1. In a medium bowl, combine the diced tomatoes, garlic, olive oil, balsamic vinegar, lemon juice and zest, oregano, salt, pepper, and basil. Gently mix. This can be prepared a day in advance to allow the flavours to marinate or it can be served right away.
2. Arrange the slices of fresh baguette on a tray or plate. Generously spoon the tomato mixture onto each slice of bread.
3. Top with more fresh basil leaves and drizzle balsamic glaze over the bruschetta and serve immediately.

Notes

1. If your baguette is not fresh, slice into 1-inch pieces, brush with olive oil on both sides, and toast at 400ºF (204ºC) for 8-10 minutes, flipping halfway.
2. When making this in the summer, we love using tomatoes from family or friend’s gardens or locally grown tomatoes of any variety. Otherwise, we try to find heirloom or multicoloured baby tomatoes to brighten up the dish.
3. If you don’t have balsamic glaze, you can make your own by bringing balsamic vinegar to a boil and cooking until it is reduced by half, about 8-10 minutes. Then just remove from the heat and it will continue to thicken into a glossy consistency that will coat the back of a spoon. Store it in a jar in the fridge for up to a month.