brushcetta with balsamic tomato topping
Bruschetta is actually the type of bread, not the topping. Happily, this bruschetta is the base for a traditional tomato-based topping.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 cups seeded and minced roma tomatoes, about 8
- 1/4 cup fresh basil, minced
- 1 tablespoon minced garlic (about 3 cloves)
- 2 tablespoons italian parsley, minced
- 1 tablespoon red onion, finely chopped
- salt and pepper, to taste
- 1/2 cup balsamic vinegar
- 1 teaspoon sugar (optional)
- 3 tablespoons olive oil, divided
- 1/4 teaspoon flaked salt (or more to taste)
- 1/2 teaspoon granulated or powdered garlic
- 1 medium loaf french or italian bread, sliced
How To Make brushcetta with balsamic tomato topping
-
Step 1In a medium bowl, combine the tomatoes, onion, garlic, basil, parsley, 1 Tbs. olive oil and salt and pepper. Toss to combine and let rest for up to one hour so flavors can blend.
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Step 2Bring balsamic vinegar (and sugar if using) to a boil in a small saucepan. Reduce heat and simmer until reduced by half - about 5 minutes. Remove from heat.
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Step 3Preheat your oven to 350 degrees. In a small bowl, combine the remaining olive oil and garlic powder. Brush the top side of each baguette slice with the olive oil mixture. Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown.
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Step 4Top each slice of toasted bread with a spoonful of the tomato mixture. Drizzle the balsamic glaze onto each bruschetta and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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