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Tomato Bruschetta

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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: 285kcal
Servings: 4 People
Metric - Imperial

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.
Chef's Tips
Salt the tomato mixture and let it sit for a few minutes before serving — this draws out some of the tomatoes' natural juices, which mix with the olive oil to create a light dressing.
Rub the garlic clove over the toast while it's still warm — the heat helps release more of the garlic's oils and flavour into the bread.
Watch the balsamic glaze closely once it starts to thicken — it can go from perfectly glossy to burnt and bitter quite quickly in the last minute or two.
Storage & Reheating
The balsamic glaze will keep in the fridge for up to 1 month in an airtight jar or container. The tomato mixture is best made fresh but will keep in the fridge for up to 2 days. This dish itself is best assembled and eaten immediately — the toast will go soggy if topped and left to sit.
Serving 250gCalories 285kcalCarbohydrates 49.2gProtein 5.2gFat 5.5gSaturated Fat 1.4gPolyunsaturated Fat 0.68gMonounsaturated Fat 2.91gTrans Fat 0.1gCholesterol 4.4mgSodium 281mgPotassium 340.6mgFiber 1.2gSugar 34gVitamin A 179.53IUVitamin C 8.43mgCalcium 106.2mgIron 2.3mg