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Tomato Basil Bruschetta with Balsamic Drizzle

Prep Time20 minutes
Cook Time10 minutes
Course: Appetizer
Servings: 6
Calories: 110kcal

Ingredients

Tomato Topping:

  • 5 to 6 ripe roma tomatoes about 1.5 lbs, diced
  • 1/4 cup fresh basil torn or thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic finely minced
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon flaky sea salt
  • Cracked black pepper to taste

For the Bread:

  • 1 large French baguette sliced diagonally into 1/2-inch pieces
  • 3 tablespoons extra virgin olive oil
  • 1 to 2 whole garlic cloves peeled
  • Flaky sea salt

Balsamic Drizzle:

  • 1/2 cup good quality balsamic vinegar
  • 1 teaspoon honey optional

Instructions

  • Make the balsamic drizzle: combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 8 to 10 minutes until reduced by half and slightly syrupy. Set aside to cool.
  • Dice tomatoes. Transfer to a colander, sprinkle with salt, toss, and let drain for 10 minutes. Press gently to remove excess liquid. Discard the liquid.
  • Combine drained tomatoes, minced garlic, olive oil, balsamic vinegar, and black pepper in a bowl. Stir and let sit for 15 minutes. Do not add basil yet.
  • Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Brush both sides with olive oil. Toast 8 to 10 minutes, flipping once, until golden. While hot, rub each slice firmly with a peeled garlic clove.
  • Right before serving, fold fresh basil into the tomato mixture. Taste and adjust salt.
  • Spoon tomato topping generously onto each toast. Drizzle balsamic reduction over the top. Finish with flaky salt and extra basil leaves. Serve immediately.

Notes

  • Drain the tomatoes — this is the most important step for non-soggy bruschetta.
  • Add basil at the very last moment to keep it bright green.
  • Do not refrigerate the tomato topping — cold destroys the flavor of fresh tomatoes.
  • Assemble right before serving. Topped bread softens within 15 to 20 minutes.
  • Balsamic drizzle can be made up to 2 weeks ahead. Store at room temperature.
  • For grill version: toast bread directly on grill grates for 2 to 3 minutes per side.