This is not your average party appetizer – this bruschetta is bold, bright, and downright addictive. I’ve made a giant version of this as my lunch a few times! The combo of juicy tomatoes, fresh basil, a splash of balsamic, and crispy toasted bread is pure perfection. It’s one of those recipes that looks fancy but is secretly super easy.
Fun fact: my uncle is obsessed with this. He said “this is the best bruschetta I’ve ever had!” and if you know him, you know he means it. Once you try it, you’ll be hooked too!
Balsamic Tomato Bruschetta
Ingredients
- 1 French baguette, sliced into ¼-inch pieces
- 1 tablespoon extra-virgin olive oil (for brushing)
- 8 ripe Roma tomatoes, diced
- ⅓ cup fresh basil, chopped
- 1 ounce freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon high-quality balsamic vinegar
- 2 teaspoons extra-virgin olive oil (for the tomato mixture)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Directions
- Toast the Bread: Preheat your oven to 400°F (200°C). Lightly brush both sides of each bread slice with 1 tablespoon of olive oil. Arrange the slices on a baking sheet and toast in the oven for 5–10 minutes, flipping halfway through, until golden brown.
- Prepare the Tomato Mixture: In a medium bowl, combine the diced tomatoes, chopped basil, grated Parmesan, and minced garlic. Drizzle in 1 tablespoon of balsamic vinegar and 2 teaspoons of olive oil. Season with kosher salt and freshly ground black pepper. Mix well to combine.
- Assemble the Bruschetta: Spoon the tomato mixture onto each toasted bread slice. Serve immediately and enjoy
- Tips! For best results, use ripe, firm tomatoes to prevent the bruschetta from becoming too soggy. A high-quality balsamic vinegar will enhance the overall flavor of the dish. Lastly, serve immediately after assembling to maintain the crispness of the toasted bread
