Balsamic Bruschetta

Balsamic Bruschetta is an appetizer made with balsamic vinegar, garlic, red onions, olive oil, tomatoes and toasted bread slices.

If you love Bruschetta, then this is the perfect easy recipe for you to make your own. This is a great Italian appetizer that is really easy to put together and goes great with a dinner of Chicken Parmesan, Chicken Marsala, or Baked Ziti.

Balsamic Bruschetta tomato mixture on toasted bread on plate

BALSAMIC BRUSCHETTA

Bruschetta is such an all time popular appetizer, mostly because of how quickly you can make it. This is one of the easiest Balsamic Bruschetta recipes that you’ll ever try. All you need are some fresh tomatoes, a few garlic cloves, red onion, basil leaves, toasted bread slices, balsamic vinegar, salt, pepper, and olive oil. Using a baking sheet or platter to set the Balsamic Bruschetta out on will give you an even surface to work. You will definitely want to use Roma tomatoes, instead of large ones, for their bold flavor which goes really well with the fresh basil leaves. You can find Roma tomatoes in your average grocery store for a fairly inexpensive price.

Balsamic Bruschetta slicing tomatoes

Homemade Balsamic Bruschetta will end up being one of your favorite recipes for a fun appetizer or delicious side dish, and the fact that it has no cook time whatsoever is an added bonus. You also wouldn’t be alone in loving Bruschetta, as it has been a favorite appetizer and side dish since the ancient Romans. Truly, you are eating a piece of delicious history!

WHAT TO SERVE WITH BALSAMIC BRUSCHETTA

WHAT DOESBRUSCHETTA” MEAN?

Bruschetta” comes from a Roman version of the word “abbrustolire” which means “toasted on coals.” Bruschetta comes from Ancient Rome and was originally a way for olive pressers to show off their olive oil at the market. They would drizzle a little from one of their kegs onto a slice of bread and let potential buyers taste them.

This idea turned into an appetizer around the 15th century when tomatoes were introduced from the New World and were very in style. In modern Bruschetta, it is very American to put tomatoes in this recipe, since Italian cuisine has moved away from tomato Bruschetta.

Tomatoes are originally from the Americas and were brought back to Europe during the 1500’s. They are actually related to the Nightshade plant, whose berries are toxic. Other plants that are both delicious and part of the same family as nightshade are potatoes, eggplant, peppers, and a few others.

Balsamic Bruschetta diced tomatoes

HOW TO MAKE BALSAMIC BRUSCHETTA

  • In a bowl, toss together the tomatoes, red onion, basil, and garlic.
  • Mix in the balsamic vinegar, olive oil, kosher salt, and pepper.
  • Serve on toasted bread slices.

Balsamic Bruschetta tomato mixture on toasted bread on plate

VARIATIONS ON BALSAMIC BRUSCHETTA

  • Cheese: Consider adding fresh grated parmesan to the tomato mixture or as a garnish on top. You could also melt some mozzarella cheese onto the baguette slices when toasting for an extra cheesy Balsamic Bruschetta.
  • Herbs and Seasonings: Have fun with the flavors by adding your favorite fresh herbs like oregano, thyme, or rosemary. To add a kick, add a half teaspoon red pepper flakes, too.
  • Bread: Mix up the texture and flavor of the appetizer by using different breads like sourdough, pretzel bread, or focaccia.

MORE APPETIZER RECIPES

HOW LONG IS BALSAMIC BRUSCHETTA GOOD?

  • Serve: You can serve up your Bruschetta for up to 3 hours at room temperature before you should refrigerate it to keep it fresh.
  • Store: Wrap up your leftovers in an airtight container or plastic wrap and put them in the fridge. The Bruschetta will be good for up to 1 week, but I would definitely eat them sooner rather than later.
  • Freeze: You can freeze the tomato mixture separate from the slices of bread to keep it good longer. Bruschetta can last in the freezer for up to 3 months, and you can eat it straight from the freezer, since Bruschetta is still delicious cold.

Balsamic Bruschetta on serving plate with toasted bread

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Balsamic Bruschetta

Balsamic Bruschetta is an appetizer made with balsamic vinegar, garlic, red onions, olive oil, tomatoes and toasted bread slices.
Yield 8
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American-Italian
Author Sabrina Snyder

Ingredients
 

  • 8 roma tomatoes , deseeded and diced
  • 1/3 cup fresh basil , chopped
  • 1/4 cup red onion , minced
  • 2 cloves garlic , minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 loaf French baguette , toasted and sliced

Instructions

  • In a bowl, toss together the tomatoes, basil, red onion, and garlic.
  • Mix in the balsamic vinegar, olive oil, kosher salt, and pepper.
  • Serve on toasted bread slices.

Nutrition

Calories: 106kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 268mg | Potassium: 189mg | Fiber: 2g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg
Keyword: Bruschetta

Balsamic Bruschetta collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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