Best Bruschetta Fresh Tomato (Print Version)
Crisp baguette with tomatoes, basil, garlic, and balsamic glaze for an Italian-inspired starter or snack.
# Ingredients:
→ Tomato Mixture
01 -
3-4 fresh tomatoes, diced small
02 -
½ teaspoon salt
03 -
2 cloves garlic, minced
04 -
⅓ cup fresh basil leaves, chopped
05 -
¼ teaspoon freshly ground black pepper
06 -
1 tablespoon red wine vinegar or balsamic vinegar
07 -
2 tablespoons olive oil
→ Bread
08 -
1 baguette, sliced diagonally into ½ inch slices
09 -
extra virgin olive oil, for brushing
→ Balsamic Glaze
10 -
½ cup balsamic vinegar
11 -
3 tablespoons brown sugar
→ Optional Garnish
12 -
Parmesan Cheese for sprinkling
# Steps:
01 -
Combine tomatoes and salt in a bowl. Let sit for 20-30 minutes to extract moisture. Drain tomato juice. Add garlic, basil, and black pepper; stir gently. Drizzle with vinegar and olive oil, and mix gently to coat. Let sit for another 20-30 minutes at room temperature.
02 -
Preheat oven to 200°C (400°F). Brush both sides of the baguette slices with olive oil. Place on a parchment-lined baking sheet. Bake for 5 minutes, then flip the slices and bake for an additional 2-3 minutes, or until golden brown.
03 -
In a small saucepan, combine balsamic vinegar and brown sugar over medium heat. Bring to a low boil and simmer for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool for a few minutes.
04 -
Spoon the tomato mixture onto the toasted baguette slices. Arrange on a serving platter and lightly drizzle with the balsamic glaze. If desired, sprinkle with Parmesan cheese. Serve immediately for best results.
# Notes and Tips:
01 -
Use ripe and fresh tomatoes for the best flavor.
02 -
Serve the bruschetta promptly to avoid the bread becoming soggy.