Classic Bruschetta with Balsamic Glaze
Classic Bruschetta with Balsamic Glaze
Ingredients
For the Bruschetta Topping
- 4 Roma tomatoes, ripe, diced
- 1/4 cup fresh basil, finely chopped
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Crostini
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, halved
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
Instructions
- 1
Prepare the balsamic glaze: In a small saucepan, bring 1/2 cup of balsamic vinegar to a simmer over medium-low heat. Reduce heat to low and cook for 5-7 minutes, or until the vinegar has thickened to a syrupy consistency. It should coat the back of a spoon. Remove from heat and set aside to cool. It will thicken further as it cools.
⏱️ 7 min
- 2
Prepare the bruschetta topping: In a medium bowl, combine the diced Roma tomatoes, chopped fresh basil, minced garlic, 2 tablespoons of extra virgin olive oil, 1 teaspoon of balsamic vinegar, salt, and black pepper. Stir gently to combine. Set aside to allow the flavors to meld.
⏱️ 8 min
- 3
Prepare the crostini: Preheat oven to 375°F. Arrange the baguette slices in a single layer on a baking sheet. Brush both sides of each slice with 2 tablespoons of extra virgin olive oil.
⏱️ 3 min•🌡️ 375
- 4
Bake the crostini for 5-7 minutes, or until lightly golden and crisp. Watch carefully to prevent burning.
⏱️ 6 min•🌡️ 375
- 5
Remove the crostini from the oven. While still warm, gently rub one side of each crostini with the cut side of the halved garlic clove to impart a subtle garlic flavor.
⏱️ 2 min
- 6
To assemble, spoon a generous amount of the tomato-basil topping onto each garlic-rubbed crostini. Arrange on a serving platter.
⏱️ 3 min
- 7
Drizzle the prepared balsamic glaze over the assembled bruschetta just before serving. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Bruschetta with Balsamic Glaze
Ingredients
For the Bruschetta Topping
- 4 Roma tomatoes, ripe, diced
- 1/4 cup fresh basil, finely chopped
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Crostini
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, halved
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
Instructions
- 1
Prepare the balsamic glaze: In a small saucepan, bring 1/2 cup of balsamic vinegar to a simmer over medium-low heat. Reduce heat to low and cook for 5-7 minutes, or until the vinegar has thickened to a syrupy consistency. It should coat the back of a spoon. Remove from heat and set aside to cool. It will thicken further as it cools.
⏱️ 7 min - 2
Prepare the bruschetta topping: In a medium bowl, combine the diced Roma tomatoes, chopped fresh basil, minced garlic, 2 tablespoons of extra virgin olive oil, 1 teaspoon of balsamic vinegar, salt, and black pepper. Stir gently to combine. Set aside to allow the flavors to meld.
⏱️ 8 min - 3
Prepare the crostini: Preheat oven to 375°F. Arrange the baguette slices in a single layer on a baking sheet. Brush both sides of each slice with 2 tablespoons of extra virgin olive oil.
⏱️ 3 min•🌡️ 375 - 4
Bake the crostini for 5-7 minutes, or until lightly golden and crisp. Watch carefully to prevent burning.
⏱️ 6 min•🌡️ 375 - 5
Remove the crostini from the oven. While still warm, gently rub one side of each crostini with the cut side of the halved garlic clove to impart a subtle garlic flavor.
⏱️ 2 min - 6
To assemble, spoon a generous amount of the tomato-basil topping onto each garlic-rubbed crostini. Arrange on a serving platter.
⏱️ 3 min - 7
Drizzle the prepared balsamic glaze over the assembled bruschetta just before serving. Serve immediately.
⏱️ 1 min