Easy Bruschetta

Beth Pierce


Sun ripened tomatoes, fresh garden basil, and sweet garlic combine to bring you summers best in this easy Bruschetta recipe with a flavorful balsamic glaze. This easy appetizer brings out the best of the season in just a few simple steps. Friends and family just love this scrumptious recipe and have even donated fresh garden tomatoes to the cause.


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10 Min
10 Min


  • 3
    garden fresh tomatoes diced small
  • 1/2 tsp
  • 2 clove
    garlic minced
  • 1/3 c
    fresh basil chopped
  • 1/4 tsp
    fresh ground black pepper
  • 1 Tbsp
    red wine vinegar (or balsamic vinegar)
  • 2 Tbsp
    olive oil
  • 1
    baguette sliced on a diagonal in 1/2 inch slices
  • ·
    olive oil
  • 1/2 c
    balsamic vinegar
  • 3 Tbsp
    brown sugar

How to Make Easy Bruschetta


  1. Combine tomatoes and salt in a bowl. Let sit for 20-30 minutes. Drain tomato juice. Add garlic, basil and pepper; stir gently to combine. Drizzle with vinegar and olive oil; stir gently to coat. Let sit for 20-30 minutes at room temperature.
  2. Preheat oven to 400 degrees. Brush both sides of the bread with olive oil. Place on a parchment covered baking sheet. Bake for 5 minutes and then flip toasts and bake for 2-3 minutes or until golden brown.
  3. Combine balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring to a low boil and simmer for 10 minutes; stirring occasionally. Remove from the heat and let cool for a few minutes.
  4. Assemble by spooning the tomatoes on to the toasted baquette slices. Place on a serving platter and lightly drizzle with the balsamic glaze. For best results serve promptly.

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