Tomato Bruschetta with Balsamic Glaze
Tomato bruschetta with balsamic glaze is an easy Italian appetizer topped with tomatoes, onions, garlic, basil and olive oil. Delicious, fresh and simple.
Ingredients
- 1 cup tomatoes, pitted and diced (about 4 roma tomatoes)
- 1/4 cup red onion, diced (about 1/4 red onion)
- 2 cloves garlic, minced
- 5 fresh basil leaves, chopped
- 2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup balsamic vinegar
- 1/2 loaf of Italian bread or French baguette, sliced into ½ inch slices
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
Directions
- 1
In a medium mixing bowl, add tomatoes, red onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don't have to wait this long, but letting the mixture sit in the refrigerator will help bring out the flavours).
- 2
In a small pot, bring the balsamic vinegar to a boil over medium heat. Continue to cook for another 4-5 minutes until the sauce is reduced by half. Immediately, pour the glaze into a small bowl and set aside to cool. The glaze will continue to thicken quite a bit when removed from heat. The glaze will be glossy and thick enough to coat the back of the spoon (similar to liquid honey).
- 3
Preheat oven to 350 degrees. In a small bowl, combine olive oil and garlic powder. Brush the top side of each of the baguette slices with the olive oil mixture. Place the slices onto a quarter sheet baking pan and toast for 10 minutes, until light golden brown.
- 4
Top each toasted slice with a spoonful of the tomato mixture. Drizzle the balsamic glaze on top and serve.