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.
Tomato Bruschetta
Ingredients
Bruschetta
- 15 ml Extra Virgin Olive Oil
- 2 slices Bread of Choice Toasted
- 1 Garlic Clove Halved
- 200 g Cherry Tomatoes Halved or Quartered
- 5 g Fresh Basil Torn or Sliced
- 30 g Persian or Greek Feta Cheese Crumbled
- Salt & Pepper To Taste
- Fresh Basil Garnish
Balsamic Glaze
- 500 ml Balsamic Vinegar
- 55 g Brown Sugar Optional
Method
Balsamic Glaze
- Place a large saucepan over high heat. Add the balsamic vinegar and brown sugar, if using, and mix to combine. Bring to a boil, then reduce the heat to medium-low and simmer for 12 minutes, or until it lightly coats the back of a spoon. Pour into a jar or bowl (don't pour into plastic) and place in the fridge to cool.
Bruschetta
- Slice the cherry tomatoes in half or into quarters, and thinly slice the basil. Place into a mixing bowl with the extra virgin olive oil and seasoning to taste. Mix well and place in the fridge.
- Toast the bread, either in a toaster or in a pan over high heat with the olive oil, flipping 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, topping with crumbled feta, drizzling over the balsamic glaze, and garnishing with picked basil leaves and cracked black pepper. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
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.
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.
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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