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Hand grabbing a piece of Bruschetta with Tomatoes, Basil and Balsamic Vinegar

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 baguette. A light and delicious appetizer!
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Course: Appetizer
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 168kcal
Author: MinShien


  • 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!


If storing, keep tomato mixture separate from bread and refrigerate. Top mixture on bread only when ready to serve.


Calories: 168kcal | Carbohydrates: 25g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 333mg | Potassium: 185mg | Fiber: 2g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 2mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!