Home » Recipes » Classic Bruschetta with Balsamic Glaze
posted by Jessica Hylton on Jul 2, 2014 (last updated May 24, 2023) 56 comments »
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5 (from 3 ratings)
Loaded with fresh, juicy tomatoes, thisclassic Bruschetta with Balsamic Glaze is the perfect appetiser for hot summer days!
The days of summer are getting hotter already, alright. I spent about 10 minutes outside this week and it was pretty hot! The kind of heat that warrants an endless supply of sangriafollowed by diving into a cold pool. The thought alone is cooling me down. Oh, don’t worry, I already thought of a snack option when you get out of that pool, and it’s Bruschetta with Balsamic Glaze.
I’ve had a bruschetta obsessionfor quite a while, so much so that I’ve even incorporated it into dinners! There’s an italian restaurant here that for the past few weeks, we’ve been ordering the same meal from. Okay, I’ve been ordering the exact same meal from. Bruschetta with Balsamic Glaze and Shrimp Scampi – I’m kind of obsessed. One day I was craving it so muchthen it hit me, wait, why aren’t we making me this at home?
This appetiser took less than fifteenminutes to come together. Mr. Bakes chopped the tomatoes, I stood over the balsamic glaze and ‘tested it just in case’ and in ten minutes, it was ready to be devoured. We had a vegan focaccia loaf and sliced it on an angle to create the typical bruschetta shape, which actually provided a delicious array of herb-filled flavours. I wanted to be as traditional as possible to the original bruschetta so after brushing the bread with garlic, the next step was diced tomatoes, salt, pepper and olive oil. How could something so simple taste so delicious? The olive oil soaks into the loaf a bit, and I think weall know olive oil soaked bread is actually the best thing in the world.
The balsamic glaze was so simple. I added balsamic vinegar, two tablespoons of brown sugar, and salt and pepper. Seriously, the simplicity of this recipe blows me away. The glaze adds a delicious contrast to the tomatoes, and the sugar helps to tone down the bite of the vinegar. You honestly won’t be needing all of it for one set of bruschetta, but if you’re anything like me, you’ll need this on hand to put on top of basically everything.
In a nutshell these bruschetta babies are juicy, flavourful, loaded with fresh ingredients and vegan! So, after you’ve dived into your pool, and you have your sangria and bruschetta in hand, give me a call and invite me over, will ya?
Classic Bruschetta with Balsamic Glaze
Servings: 8 servings
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Total Time: 15 minutes mins
Loaded with fresh, juicy tomatoes, thisclassic Bruschetta with Balsamic Glaze is the perfect appetiser for hot summer days!
5 (from 3 ratings)
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Ingredients
Bruschetta:
- 3 firm medium tomatoes
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 vegan focaccia loaf
- 1 clove of garlic, cut in half
Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 2 tablespoons sugar
- 1/2 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- herbs, for garnish
Instructions
Bruschetta
Dice tomatoes into small cubes, and place in a bowl with olive oil, salt and pepper. Toss to coat, and set aside.
Slice focaccia loaf into slices as a base for bruschetta.Toast the slices for about 3 minutes until toasted. Brush the freshly hot slices with the garlic.
Top with the tomato mixture, then balsamic glaze. Serve immediately.
Balsamic Glaze
In a pot over medium high heat, heat all the ingredients and stir. Watch carefully - the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes very thick very quickly so watch carefully.
Once glaze has thickened, remove from heat. Pour over the bruschetta. Top with herbs.
The glaze can be stored in the refrigerator once it has cooled down for at least a month.
Calories: 194kcal, Carbohydrates: 31g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Sodium: 708mg, Potassium: 127mg, Fiber: 1g, Sugar: 8g, Vitamin A: 384IU, Vitamin C: 6mg, Calcium: 9mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Cuisine: Italian
Course: Appetizers, Jams, Sauces, Dips & Spreads, Sauces
Author: Jessica Hylton
Appetizers Condiments Dairy Free Egg Free Nut Free Recipes Vegan Vegetarian
originally published on Jul 2, 2014 (last updated May 24, 2023)
56 comments Leave a comment »
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56 comments on “Classic Bruschetta with Balsamic Glaze”
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Deb — Reply
I just came across this recipe! I actually made it yesterday. While it was good, my hubby and I felt that there was too much ground pepper in it when you consider there is a teaspoon in the tomato mixture, and a teaspoon in the glaze. It was a bit overpowering. Next time I will cut the total pepper at LEAST in half. I also added a clove of minced garlic to the tomato mixture and let it sit all day. I used chopped basil as my herb before serving. Very good! Thank you for this easy, delicious recipe!
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Jessica — Reply
Hi Deb,
Thank you so much! I agree – this is an old recipe and my pepper amounts are definitely out of whack. I’ve just adjusted it to reflect – thank you!!
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Lisa — Reply
Made for football game yesterday and they cleaned them up! Not only did it look fantastic the taste was incredible. Thanks for the great recipe.
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Jessica — Reply
Hi Lisa,
I’m so happy to hear that!! You’re so welcome and thanks for your feedback!
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Bee — Reply
I love the flavor combination on this bruschetta! Such an easy and delicious appetizer!
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Gavin | Jessica in the Kitchen — Reply
Thank you so much Bee. Thanks for your kind words!
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