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fresh bruschetta in white bowl with slices of french bread

Easy Balsamic Bruschetta


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5 from 2 reviews

Description

Homemade Balsamic Bruschetta is easier than you think to make. It’s also a perfect party appetizer recipe that can be made ahead of time!


Ingredients

Units Scale
  • 1/4 cup extra virgin olive oil
  • 1.5 tablespoons minced garlic
  • 7 roma tomatoes, diced
  • 1/3 cup freshly shredded Parmesan cheese
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup basil, cut into ribbons
  • 1 loaf French bread, sliced 1/2 inch thick and toasted

Instructions

  1. In a small skillet, heat olive oil over medium low heat. Add garlic and sauté until fragrant, about 1 minute. (Do not burn it!)
  2. Remove mixture from heat and pour into a large bowl. Allow to cool.
  3. Meanwhile, chop tomatoes, shred cheese, and cut basil into ribbons.
  4. Once cool, add tomatoes, cheese, basil, vinegar, salt, and pepper. Toss to mix.
  5. Serve on bread and garnish with additional cheese and basil if desired.

Notes

  • How to cut basil ribbons: Stack the leaves on top of each other so they cup one another, then roll into a cigar-like roll. Once rolled use a knife to thinly slice the roll and you will have ribbons!
  • This bruschetta is best served fresh, it doesn’t taste as good the next day so try not to make more than you’ll eat in one sitting. If you want to store it, keep in an airtight container for up to 3 days in the fridge.
  • Leftovers are wonderful served over eggs or chicken breast.
  • Buy fresh basil and tomatoes within a day or so of making the bruschetta for the best flavor.
  • Freshly shredded Parmesan is preferred to pre-shredded for both flavor and texture.
  • Prep Time: 5 minutes
  • Cook Time: 1 minute
  • Category: appetizer
  • Method: stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size:
  • Calories: 74
  • Sugar: 2.7 g
  • Sodium: 199.7 mg
  • Fat: 5.5 g
  • Carbohydrates: 5.3 g
  • Protein: 1.9 g
  • Cholesterol: 1.6 mg