Let me take a minute to tell you about the magic that is my Bruschetta with Tomatoes, Basil and Balsamic Vinegar. Juicy, sweet tomatoes infused with balsamic vinegar, fresh basil and garlic, topped with shaved parmesan cheese on a crispy, warm French baguette. If you have not tried it, you are missing out. Yummy is an understatement. It is also easy to make, healthy, and requires minimal time in your kitchen.
Bruschetta is a classic Italian appetizer (or antipasto), but I love it so much I would have it as my entire lunch or even dinner. There are also multiple variations of it. I only recently learned that some Bruschetta may or may be topped with tomatoes. Upon hearing this, this tomato lover went – what? no tomatoes? why? how? So while some versions of Bruschetta may not be topped with tomatoes, it is not happening here. Tomatoes all the way on this Bruschetta recipe…
Here’s how I typically make Bruschetta. In a large bowl, combine chopped up roma tomatoes or plum tomatoes, balsamic vinegar, olive oil, sugar, minced garlic and basil. Give it a good stir and let it sit for 15 minutes to combine the flavors.
While waiting, grill bread on a grill pan – cast iron grill, Panini maker, George Foreman grill… any grill you have. I use French baguette as the bread, and ciabatta works great as well. Did I mention my love for bread with GRILL MARKS? Whenever my husband makes anything on the charcoal grill (he’s the master griller in our household), I let him do his thing (don’t mess with a man and his grill), but I only have one request for him – make me some grill marks on that chicken!
So nonetheless, here it is – the required grill marks…
Grill marks on bread – such a lovely sight to behold.
Alright, moving along… Top the bread with tomato mixture, sprinkle with shaved parmesan cheese, and sit back and look at this beauty before you devour it. Because you would devour it. It is that good.
If you choose to, there are multiple ways to mix this up – add grilled chicken or proscuitto to add protein and make a more substantial meal out of it; substitute shaved parmesan for melted fresh mozzarella; add fresh onions or cilantro to the tomato mixture. Get creative. The sky’s the limit.
Bruschetta keeps well as long as you keep the tomato mixture and bread separated. Make the tomato mixture ahead of time and keep it refrigerated until you are ready to top it on bread. Make this ahead of time before your party starts, or make a large batch and eat on it for multiple days!
I hope you love this as much as I do. Eat, enjoy, and be merry!
Bruschetta with Tomatoes, Basil and Balsamic Vinegar
Juicy, sweet tomatoes infused with balsamic vinegar, basil and garlic, topped with shaved parmesan cheese on a crispy warm French baguette
- French baguette or ciabatta
- 5-6 roma or plum tomatoes
- 1 tbsp olive oil extra virgin
- 2 tbsp balsamic vinegar
- 1/4 cup fresh basil leaves (packed)
- 2 cloves garlic
- 1 tsp sugar
- salt to taste
- pepper to taste
- 1/4 cup shaved parmesan cheese
Chop tomatoes into small pieces, and mince garlic. Slice basil leaves into thin strips.
In a large bowl, combine tomatoes, olive oil, balsamic vinegar, basil, garlic, sugar, salt and pepper. If desire, set aside some basil for garnish. Stir mixture and let it sit for 15 minutes.
Slice baguette or ciabatta into ~ 1 inch thick slices. Grill bread on both sides.
Top bread with tomato mixture, and sprinkle with parmesan cheese and garnish with fresh basil that was set aside.
Serve and enjoy!
If storing, keep tomato mixture separate from bread and refrigerate. Top mixture on bread only when ready to serve.