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.
The yum thing that is Bruschetta with Tomatoes
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, a.k.a. me, 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…
How to make Bruschetta with Tomatoes
Here’s how I typically make Bruschetta with Tomatoes.
In a large bowl, combine chopped up roma tomatoes, balsamic vinegar, olive oil, sugar, minced garlic and fresh basil.
Give it a good stir and let it sit for 15 minutes (or more – the longer the better) to combine the flavors.
While waiting, cut up some French bread into ~1 inch thick slices and then toast it. If you are feeling really fancy you can grill them and get pretty grill marks on them.
Grill marks on bread – such a lovely sight to behold.
Toasting does the job just as well. But I do love me some grill marks 🙂
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.
Should you feel like a rebel and need to branch out, 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. Or being super rebellious, add mozzarella in addition to the parmesan!
- Add fresh onions or cilantro to the tomato mixture. Gives it an extra oomph!
Get creative. The sky’s the limit.
A couple of things that’ll make you the Bruschetta with Tomatoes hero of the year:
- When dicing tomatoes, remove seeds and juice from tomatoes so that the tomato mixture will not be overly “watery”.
- Adjust the balsamic vinegar amount as necessary. You might need a little more, or even a little less. Adjust accordingly.
- Salt is crucial in bringing out the flavor of the tomato mixture. Adjust salt content to taste.
- When spreading tomato mixture onto French bread, get some of the juice from the mixture in there as well to get all the flavors!
Does Bruschetta with Tomatoes keep well?
Bruschetta keeps well for 1-2 days 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. It’s also the perfect excuse to soak mixture for longer and get all the yum flavors into the tomatoes!
Make this ahead of time before your party starts, or make a large batch and eat on it for multiple days!
Serve Bruschetta with these recipes!
- Classic Lasagna with Béchamel Sauce
- Lemon Garlic Parmesan Pasta
- Skillet Chicken Parmesan
- Creamy Spinach Chicken
- Creamy Lemon Chicken Pasta
Other fun and light appetizers to check out!
- Avocado Corn and Black Bean Salsa
- Nectarine and Blueberry Brie Bites
- Asian Lettuce Wraps
- Bacon Deviled Eggs
- Pico de Gallo Stuffed Avocado
- Feta and Couscous Stuffed Roasted Romano Pepper (by fellow blogger Kitchen Sanctuary!)
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Bruschetta with Tomatoes, Basil and Balsamic Vinegar
- 1 baguette or ciabatta
- 5-6 roma tomatoes
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar or more
- 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
- Dice fresh roma tomatoes and mince garlic. Slice basil leaves into thin strips. When dicing tomatoes, remove seeds and juice from tomatoes. Try to get the diced tomatoes as dry as possible.
- In a large bowl, combine diced tomatoes, olive oil, balsamic vinegar, basil, garlic, and sugar. Add more balsamic vinegar if need, and add salt and pepper to taste.
- Stir mixture and let it sit for 15 minutes, or up to a couple of hours.
- Slice baguette or ciabatta into ~ 1 inch thick slices. Toast bread.
- Top bread with tomato mixture, and sprinkle with shaved parmesan cheese. Also drizzle with some of the balsamic vinegar/olive oil juice from the tomato mixture to get lots of flavor onto the Bruschetta.
- Serve and enjoy!