Name: Balsamic Bruschetta
Prep time: 15 min
Total time: 15 min
Ingredients: 8 roma (plum) tomatoes, diced; ⅓ cup chopped fresh basil; ¼ cup shredded Parmesan cheese; 2 cloves garlic, minced; 1 tablespoon balsamic vinegar; 1 teaspoon olive oil; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 loaf French bread, toasted and sliced

Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.

Balsamic Bruschetta

roma (plum) tomatoes, diced

basil

Parmesan cheese

garlic,

balsamic vinegar

olive oil

salt

black pepper

bread,

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.


Makes the perfect light appetizer/snack! I took the advice of others & threw in an extra handful of parm, just because i love cheese. I also toasted the bread w/ a drizzle of olive oil & a sprinkle of garlic powder, dried basil & parsley. Irresistable! Thank you!

Absolutely delicious. I experimented with this several ways, i.e. untoasted bread, toasted, putting the topping on top of untoasted bread and heating all the ingredients. All work but the toasted bread, cool toppings was best in our opinion. I also did a batch omitting the tomatoes and this was great as well. Love this recipe. Plan on making a huge batch and keeping it in the refrigerator for even a quicker appetizer. Very easy and quick. THANK YOU!

I made this for a bridal shower, and it was a hit.  I prepared the tomato mix the night before and toasted the bread about 15 minutes before the party started.  I liked the cold mix on the warm bread.  I also appreciated that this could be prepared the day before!  

The only real way to serve this without the bread getting moist at all is to deseed the tomatoes and dice up the tomato flesh only. This is the only way that real Italian restaurants would serve it. Rub the sliced bread with a slice of garlic. Lightly toast the bread under a grill. Retreave bread from grill and place toppings on except the olive oil. Lastly, drizzle lightly over all with a little, but good, olive oil. Serve immediately.

I served this at a dinner party last night and everyone loved it!  I had read the "most helpful" reviews to get tips and did the following.  Cut Roma tomatoes in half and spoon out seeds.  Lay halves down on paper towels to drain while making and mixing the other ingredients.  I used measurements as per the recipe and I used really good, 18 year aged, balsamic vinegar (that, I think, was key to making this taste so good!).   Next, I chopped tomatoes and mixed everything and refrigerated.  I made the toasted slices by brushing olive oil on them, sprinkling each with garlic powder and Italian herbs, then toasted on a cookie sheet under the broiler.  I let my guests spoon on the brushetta to the toast so they could take as little or much as they wanted.  I noticed the mounds of brushetta grow on their toasts after they tasted it!  Really great recipe; a keeper!

I made this exactly as written except I tripled it(needed to serve 22 people)and it was PERFECT! I served this on Panetini Toast(from Costco). I suggest squeezing most of the liquid out of each tomato before chopping.You don't want to have too much liquid diluting the ingredients and making the bread soggy.

This is great!  I added 1/2 red onion though...and it was just enough.  Also, I spooned the mixture onto the slices bread and baked it in the oven for 10 minutes...perfect.  Enjoy!

Great Recipe.  I disagree with those who advise others to seed the tomatoes.  The true flavor of the bruschetta is on the "sauce" that forms from the tomatoes'juices, olive oil, and seasonings marinating together.  To keep the bread from getting soggy, make sure it is well toasted, and use a slotted spoon to serve, if desired.  At our house, we fight for those last juices--to sop them up with a crusty baguette is Heaven!

This was really good although it was a little bland - I threw in some balsamic viniagrette in the morning and it was awesome.  I used this in a sandwich with really good ciabatta bread, proscuitto, and fresh mozzarella.  Mmm.

See how to make a simple fresh tomato appetizer with a little balsamic kick.

Balsamic Bruschetta

Prep Time: 15 minutes

Total: 15 minutes

Servings: 8

Author : Kathy Bias

Ingredients

Instructions

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