The Tomato Bruschetta That's Perfect For Any Occasion.
Learn how to make this extremely fresh and delicious tomato bruschetta. Along with this bruschetta, we will also make a fantastic balsamic glaze for this recipe and thousands of others. All of the ingredients for this bruschetta are cheap, easy to get hold of, and each complements one another very well.
IngredientsÂ
Bruschetta
- 1 Tbsp (20ml) - Extra Virgin Olive Oil
- 2 - Slices Of Bread (Your Choice)
- 1 - Garlic Clove, Halved
- 200g (7.05oz) - Cherry Tomatoes, Halved or Quartered
- 5g (0.2oz) - Basil, Thinly Sliced (Chiffonade)
- 30g (1.06oz) - Persian or Greek Feta Cheese, Crumbled
- Seasoning To Taste
- Basil Leaves To Garnish
Balsamic Glaze
- 500ml (2 Cups) - Balsamic Vinegar
- 1/4 Cup (50g) - Brown Sugar (Optional)
Instructions
Balsamic Glaze
- Place a large saucepan over high heat. Add in the balsamic glaze and brown sugar if using, mix to combine and bring to a boil. Reduce heat to medium-low and let simmer for 12 minutes or until it lightly coats the back of a spoon. Remove and pour out of the saucepan into a jar or bowl (DON'T pour into plastic). Place into the fridge to cool down.
Bruschetta
- Slice the cherry tomatoes in half or into quarters and thinly slice the basil. Place them into a mixing bowl and add in the extra virgin olive oil and seasoning to taste. Mix well and place in the fridge.
- Toast the bread either using a toaster or by placing a pan over high heat, adding in the olive oil and lightly toasting the bread, flipping it halfway through. Once toasted, rub the garlic clove over the toast.
- Assemble the bruschetta by placing the tomato and basil mixture on top of the garlic-rubbed toast, top with crumbled Persian or Greek feta, drizzle over the balsamic glaze and garnish with picked basil leaves and cracked black pepper. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.Â
Recipe Notes
Which Bread Should I Use For Bruschetta?
The answer to this question is you can use whichever bread you like or have access to. I think sourdough is the best bread for bruschetta, but you can use ciabatta, tiger loaf (I used this in the recipe), focaccia, baguette and even pita. The choice is all yours. Â
Tomato & Basil Storage Instructions
Place the tomato and basil mix into an airtight container and store it in the fridge for up to 3 days.Â
Balsamic Glaze Storage Instructions
Balsamic vinegar, in most cases, contains an acid level of 4% to 6%. This means it will last a very long time, up to 5 years. It can be stored in a cool dark space such as a pantry, cupboard, or fridge. If you keep it in the refrigerator, it will likely thicken as it sets, meaning you will need to remove it 30 minutes before you use it.
Watch How To Make The Recipe
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