Brushcetta with Balsamic Tomato Topping

Carolyn Haas


Bruschetta is actually the type of bread, not the topping. Happily, this bruschetta is the base for a traditional tomato-based topping.


★★★★★ 5 votes

15 Min
15 Min
Stove Top


  • 3 c
    seeded and minced roma tomatoes, about 8
  • 1/4 c
    fresh basil, minced
  • 1 Tbsp
    minced garlic (about 3 cloves)
  • 2 Tbsp
    italian parsley, minced
  • 1 Tbsp
    red onion, finely chopped
  • ·
    salt and pepper, to taste
  • 1/2 c
    balsamic vinegar
  • 1 tsp
    sugar (optional)
  • 3 Tbsp
    olive oil, divided
  • 1/4 tsp
    flaked salt (or more to taste)
  • 1/2 tsp
    granulated or powdered garlic
  • 1 medium
    loaf french or italian bread, sliced

How to Make Brushcetta with Balsamic Tomato Topping


  1. In 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.
  2. Bring 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.
  3. Preheat 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.
  4. Top each slice of toasted bread with a spoonful of the tomato mixture.
    Drizzle the balsamic glaze onto each bruschetta and serve.

Printable Recipe Card

About Brushcetta with Balsamic Tomato Topping

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Italian

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