Tomatoes marinated in basil, oil, balsamic vinegar and garlic is the perfect topping for this bruschetta with balsamic glaze recipe. It is the perfect little finger food for any gathering. Get ready to knock people’s socks off!
Original post: November 2010 | Updated: January 2022
Why This Recipe Works
Bruschetta is not an appetizer I typically think to make, but when I do I am SO glad I did. It is such a simple finger food to throw together with such a huge flavor profile. Guests rave every single time I serve this yummy party food and they have no idea that I spent mere minutes making it.
This recipe in particular is super flavorful and delicious. I am always a huge fan of anything overflowing with tomatoes, especially when it also involves garlic (yum), balsamic vinegar and basil.
If you are searching for an easy, affordable, quick appetizer to make the masses rave, this bruschetta with balsamic glaze is IT!
Popular Pip and Ebby Recipes
- Tomatoes – Chopped Roma tomatoes work great for this recipe, but other varieties may be used such as cherry tomatoes (halved), vine-on tomatoes, heirloom tomatoes or plum tomatoes. As long as you have approximately 4 cups total chopped tomatoes, you’re all set!
- Basil – 1/3 cup fresh basil can be replaced with up to 2 teaspoons dried basil.
- Parmesan cheese – Grated and shaved Parmesan cheese can be used interchangeably.
- Balsamic vinegar – Increase the amount of balsamic vinegar used for an even stronger flavor. Do not exceed 1/4 cup.
- Bread – Use a sturdy bread to hold the tomato spread, such as French bread, rustic Italian bread, crostini or any similar variety.
How to Make Bruschetta With Balsamic Glaze
In a small bowl, toss together tomatoes, basil, 1/4 cup parmesan cheese, garlic, balsamic vinegar, olive oil, kosher salt and pepper.
Mix well. Cover and refrigerate until ready to serve.
Just before serving, preheat oven to 400 degrees F. Line bread slices on a baking sheet.
Spoon the tomato mixture over the tops. Sprinkle remaining parmesan cheese over the tops.
Bake in the preheated oven for 3-5 minutes, or until bread is lightly golden around the edges and the tomato mixture is warmed through.
Option 1 – Toast the French bread with tomato mixture spread on top in a 400-degree oven for 3-5 minutes for a warm appetizer.
Option 2 – Toast the bread by itself in a 400-degree oven for 3-4 minutes and then add the chilled tomato mixture to the top for a cold appetizer.
- Whichever type of tomatoes you use, be sure to chop into small, bite-sized pieces.
- Leftovers should be stored separately, if possible. Spoon the tomato spread into an airtight container and refrigerate for up to 5 days. Bread should be stored separately, in a sealed bag or container at room temperature.
FAQ About Bruschetta
Bruschetta can be frozen, but will lose freshness if you go this route. When freezing, transfer the tomato mixture to an airtight container or freezer bag and freeze for up to 4 months. Freeze bread separately.
Traditional bruschetta is made with a whole, wide full slice of toasted rustic Italian bread. A crostini is better known for using a smaller slice of textured bread with a variety of toppings. In the U.S. it’s common to find it made using French bread or a baguette.
Bruschetta is typically served as an appetizer, so serve alongside other finger foods and bites of food. Options include antipasto skewers, hot or cold dips served with veggies and crackers and cocktail wieners.
Bruschetta can be served right as you pull the bread out from the broiler or off the grill. The bread is best served when the slices are warm and just slightly crispy but still chewy inside. If you don’t have time to prepare the bread as the party is about to start, you can always serve the bruschetta room temperature. But you’ll enjoy freshly grilled bruschetta best.
Bruschetta does not use a smooth sauce, but is well-known for a chunky tomato spread mixed with onions, garlic and olive oil, topped with Parmesan cheese.
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Bruschetta With Balsamic Glaze Recipe
- 8 Roma tomatoes diced
- 1/3 cup fresh basil chopped
- 1/2 cup Parmesan cheese grated, divided
- 2 cloves garlic minced
- 1 tbsp balsamic vinegar
- 1 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 slices French bread cut to 1-inch thickness
- In a small bowl, toss together tomatoes, basil, 1/4 cup parmesan cheese, garlic, balsamic vinegar, olive oil, kosher salt and pepper. Mix well. Cover and refrigerate until ready to serve.
- Just before serving, preheat oven to 400 degrees F. Line bread slices on a baking sheet and spoon the tomato mixture over the tops. Sprinkle remaining parmesan cheese over the tops.
- Bake in the preheated oven for 3-5 minutes, or until bread is lightly golden around the edges and the tomato mixture is warmed through.