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Balsamic Bruschetta

Updated: Jan 16

The easiest appetizer you can make in a hurry, this is my Balsamic Bruschetta. If you're a balsamic fan, this recipe is for you. It's a blend of tomato, olive oil, garlic, balsamic vinegar, basil, and salt. There is plenty of flavor from both the balsamic vinegar and garlic, but please feel free to add red pepper flakes to add an extra kick of flavor.

Yields: 6

Portion: 4 bruschetta each

Prep time: 15 minutes

Total time: 30 minutes

This recipe is vegetarian




1 Italian loaf (ciabatta, sourdough, French baguette works too), sliced diagonally into 1/4-inch slices

3 tbsps extra virgin olive oil

2 garlic cloves, grated


5 medium tomatoes, finely diced

2 tbsps chopped chiffonade basil leaves

1 tbsp balsamic vinegar

1/4 tsp salt

Optional: dash of red pepper flakes


Fresh chiffonade basil

Flaky salt

Balsamic glaze



1. Preheat the oven: preheat the oven to 400 and have the bread prepped.

2. Prep the bread: In a small bowl, pour in olive oil and the garlic. Add a dash of salt and mix. Layer the bread pieces onto a baking tray. Use a brush to coat both sides of each bread piece evenly. Pour more olive oil into the small bowl if you need more for the bread. Bake in the oven until crispy - they may need 10-12 minutes.

3. Prep the tomatoes: grab a large mixing bowl and add in the tomatoes. Pour in balsamic vinegar, olive oil, & salt. Mix well & allow them to marinate in the fridge until the bread is done.

4. Put it together: gently take the bread out of the oven & allow them to cool. Grab a serving tray of choice and evenly distribute the tomato onto each piece of bread. Drizzle on balsamic glaze to your liking. Garnish with fresh basil and flaky salt. Enjoy!


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