The best way to make Easy Tomato Bruschetta with Balsamic Glaze at home! Fresh, tasty and oh! so delicious! Never need to buy it at a restaurant again!
Tomato Bruschetta often sells at restaurants for a very expensive price. Yes, it is worth it for that crunchy loaf, topped with sweet tomatoes, the wonderful flavour and aroma of basil and topped with a delicious Balsamic Glaze!
but what if you could make it at home, the easy way and for it to be as wonderful as at the restaurant!
…well, I hear you say yes! 😉
…. so here it is!
The part that often deters people from making it at home… is the Balsamic Glaze.
but… Balsamic Glaze happens to be, one of the easiest thing to make.
Guess what ...you only require one ingredient – balsamic vinegar!
You simply evaporate the vinegar and it creates a thicker sauce.
How to make Easy Tomato Bruschetta with Balsamic Glaze!
How to make the Tomato Mixture
- In a bowl, add in the tomatoes, onion, garlic, basil, olive oil and salt and pepper.
- Stir to combine and then store in the refrigerator for half an hour to an hour (This way all the flavours will blend together and add to the delicious taste!)
How to make Balsamic Glaze
- In a small sauce pan, on medium heat, heat the balsamic vinegar until it boils.
- Continue to cook for 4-5 minutes until the sauce is reduced by half.
- Pour the glaze into a small bowl and leave it to one side (as the glaze will continue to thicken when it is removed from the heat.)
How to make Easy Tomato Bruschetta with Balsamic Glaze!
- Preheat your oven to 180ºC or 350ºF – moderate oven.
- In a small bowl, combine the 2 tablespoons of olive oil and garlic and herb salt and mix.
- Brush the top side of each slice of crusty bread with the olive oil mixture.
- Place slices onto a lined baking tray and bake for about 10 minutes or until light golden brown.
- Take out of the oven and top each slice with a spoonful or two of the tomato mixture.
- Then drizzle the balsamic glaze onto each bruschetta, top with fresh basil leaves and serve.
- 1 cup tomatoes,
- ¼ cup red or brown onion, diced
- ½ teaspoon of minced garlic
- 8 fresh basil leaves, chopped
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup balsamic vinegar
- 4 slices of crusty bread, thickly sliced (for a gluten free crusty bread loaf, click here)
- To make the olive oil blend
- 2 tablespoons olive oil
- ½ teaspoon of herb and garlic salt.
- Tomato Topping
- In a bowl, add in the tomatoes, onion, garlic, basil, olive oil and salt and pepper.
- Stir to combine and then store in the refrigerator for half an hour (This way all the flavours will blend together and add to the delicious taste)
- Balsamic Glaze
- In a small sauce pan, on medium heat, heat the balsamic vinegar until it boils.
- Continue to cook for 4-5 minutes until the sauce is reduced by half.
- Pour the glaze into a small bowl and leave it to one side (as the glaze will continue to thicken when it is removed from the heat.)
- Making the Bruschetta
- Preheat your oven to 180ºC or 350ºF - moderate oven.
- In a small bowl, combine the olive oil and garlic and herb salt.
- Brush the top side of each slice of crusty bread with the olive oil mixture.
- Place slices onto a lined baking tray and bake for about 10 minutes or until light golden brown.
- Top each slice with a spoonful of the tomato mixture.
- Drizzle the balsamic glaze onto each bruschetta, top with fresh basil leaves and serve.
Enjoy!
😃
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I love bruschetta, it is my weakness. Hah, it may sound gross but i could probably drink balsamic vinegarette dressing by itself. Told ya it would sound gross. Yum, now i am hungry!