Classic Italian Bruschetta with Parmesan Toasts and Balsamic Glaze
By Isabella Quinn
Prep
15 min
Cook
7 min
Total
37 min
Servings
24
Level
Easy
Draining diced tomatoes and letting them sit with garlic, basil, oil, and vinegar keeps the topping from making the bread soggy. The Italian tomato bruschetta paired with Parmesan toast and balsamic glaze includes fresh tomatoes and other herbs and spices.
Roma tomatoes are suggested as a topping ingredient because they are less juicy and firmer than other types of tomatoes. Another choice is cherry tomatoes. Fresh basil leaves are cut into ribbons, and five garlic cloves are minced and divided between the topping and oil. Other topping ingredients include balsamic vinegar, extra-virgin olive oil, salt, and pepper. Parmesan cheese is sprinkled on baguette slices. Slices of bread brushed with remaining oil are topped with garlic and Parmesan cheese.
Tomatoes will release liquid over time. This is not an issue for this recipe. Indicators that the recipe is working as intended include adequate liquid in the tomato topping to spoon over other foods and toasted bread crusts from broiling. Other practices to avoid with this recipe include not draining the tomatoes and adding toppings before broiling, both of which can result in soggy bread crusts. A slotted spoon can be used to drain tomatoes while leaving some liquid behind.
Serve bruschetta toasts with tomato mixture in a separate bowl for guests to combine. Garnish bruschetta with extra-virgin olive oil and balsamic glaze, if serving. Tomato mixture is best served fresh but will keep in the refrigerator for a few hours. Re-crisp toasts after thawing.
Why we keep this one around
- Draining the chopped Roma tomatoes before adding other toppings helps keep the topping from becoming watery when served on toast.
- A 30-minute break helps the garlic, basil, olive oil, and balsamic vinegar flavors mix and combine to make a harmonious topping for tomatoes.
- Garlic olive oil is added to both sides of the bread to help it brown and season each bite with garlic flavor.
- Parmesan added before baking enhances the appearance and taste of the plain baguette.
- The Parmesan provides added texture contrast before the topping of fresh tomatoes is spooned over.
- Separating the tomatoes and bread until serving prevents the bread from becoming soggy due to absorbed tomato juice.
- The balsamic reduction is thicker than vinegar and stays visible on the bruschetta, adding concentrated tang.
Ingredients
- •6 Roma tomatoes (1 1/2 lbs, diced)
- •⅓ cup basil leaves (chopped)
- •5 cloves garlic (divided, finely minced)
- •1 Tbsp balsamic vinegar
- •2 Tbsp extra virgin olive oil (for tomato mixture)
- •½ tsp sea salt
- •¼ tsp black pepper
- •balsamic glaze (optional)
- •1 baguette
- •3 Tbsp extra virgin olive oil (for garlic-infused toast oil)
- •⅓ cup shredded Parmesan cheese
Instructions
- 1
Core and dice the tomatoes. Drain excess juice and transfer the tomatoes to a medium bowl.
- 2
Stack the basil leaves, roll them into a tube, and thinly slice into ribbons. Add the basil to the tomatoes.
- 3
Finely mince the garlic. Mix 1 tsp minced garlic into 3 Tbsp olive oil and set aside, then add the remaining garlic to the tomato bowl.
- 4
Add 2 Tbsp olive oil, balsamic vinegar, salt, and black pepper to the tomatoes. Stir gently and set aside to marinate for 30 minutes.
- 5
Preheat the oven to 400°F with a rack in the center. Line a baking sheet with parchment and cut the baguette diagonally into 1/2-inch-thick slices.
- 6
Arrange the bread slices on the prepared baking sheet. Brush both sides with the garlic-infused olive oil, sprinkle the tops with Parmesan, and bake for 5 minutes.
- 7
Broil on high for 1 to 2 minutes, or until the toast edges are golden brown.
- 8
Arrange the toasts on a platter and place the tomato topping in a separate bowl. Spoon tomatoes over the toasts and finish with extra virgin olive oil and optional balsamic glaze.
FAQ
Nutrition (per serving)
62
Calories
1g
Protein
4g
Fat
6g
Carbs
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
