Tomato Bruschetta with Balsamic Glaze

Who loves a good appetizer to start night? I love eating bruschetta at a restaurant. It’s not too filling and gets your taste buds ready for what else is to come. This very easy tomato bruschetta is super simple and tastes divine. It’s not that labour intensive either. This makes a perfect starter dish for when you’re entertaining your family & friends as well as compliments a main dish like a good spaghetti bolognese.

Of course, you can make your own balsamic glaze but to keep it simple, what you buy at the store is great as well. My only big tip for this is to make sure you let the tomato mixture sit in the fridge for at least an hour so that it can bring out all the flavours. It also goes well with a good Chianti. Delicious!

Tomato Bruschetta with Balsamic Glaze

5 from 3 votes
Recipe by Dad’s Home Kitchen with Jase Pashley Course: AppetizersCuisine: Italian
Servings

4

servings
Prep time

1

hour 

15

minutes
Cooking time

10

minutes

Ingredients

  • 1 cup roma tomatoes pitted & diced (approx 4 tomatoes)

  • 1/4 red onion diced

  • 2 cloves of garlic minced

  • 5 fresh basil leaves chopped

  • 2 Tbsp olive oil

  • 1/2 tsp garlic powder

  • Balsamic Glaze (store bought or home made)

  • 1/2 loaf French baguette sliced into 2cm slices

  • Salt & pepper to taste

Directions

  • In a medium bowl add your tomatoes, 1 Tbsp olive oil, onion, basil, garlic, salt & pepper. Toss them through then store in the fridge for at least an hour.
  • In a ramekin, add the other tablespoon of olive oil & garlic powder & stir.
  • Place the baguette slices under the grill & lightly toast both sides.
  • Place you slices on a breadboard & brush the top side with the oil & garlic powder.
  • Then add a spoonful of mixture on each slice then drizzle with balsamic glaze.
  • Either serve on the breadboard or serving dish. Enjoy!

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4 Comments

  1. I gave this a go too. I think I may just have to hire you to do it for me when I have my next party. Do you do that?

     
  2. Elliott

    This was better than a restaurant. Real easy to understand recipe too.

     

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