This post may include affiliate links. Thank you for your support.
Bright, juicy tomatoes, pungent garlic, sweet-tart vinegar, and fresh basil are the stars in this easy Balsamic Bruschetta recipe. Simply made with 5 ingredients and just 10 minutes of prep time, this classic Italian toast topper is synonymous with summer. And if you can’t do bread, no worries – it’s also delicious spooned over all your grilling season favorites.
Table of Contents
About this balsamic bruschetta
If you’ve been craving proper Italian bruschetta, you’ve come to the right place! My tried and tested recipe is:
- Stunningly Simple – All you need are 7 ingredients tossed together in a bowl, meaning it’s easy enough for even the noobiest kitchen noob. No fancy chef skills needed!
- Deliciously Inclusive – My appetizer bruschetta tastes like caprese salad with no mozzarella and the added texture of crunchy toasted bread. And, since the recipe is naturally vegan, it’s perfect for sharing with all your plant-based pals. But, don’t worry — the meat eaters will wolf it down just as enthusiastically. Promise!
- Extraordinarily Versatile – While serving bruschetta on crostini is the traditional presentation, this summer-y tomato mixture is equally delightful spooned over grilled chicken, steak, or fish. It also makes for a lovely cold pasta sauce, especially when topped with seared scallops. 😋
- Perfect for Summer – You can’t get more summery than garden fresh tomatoes and basil!
Ingredients for bruschetta with balsamic vinegar
As promised, you only need a handful of ingredients to make my favorite recipe for bruschetta with balsamic vinegar:
- Fresh Ripe Tomatoes – If you’ve ever had one of those sad, mealy, pale excuses for tomato slices on a burger, you know out-of-season ‘maters just aren’t worth it. For the best results, I recommend using a mixture of meaty varieties (e.g. Roma tomatoes) and your favorite heirlooms. Don’t be afraid to shake it up with some cherry or grape tomatoes, either!
- Shallot – This member of the allium family basically tastes like red onion lite. In a pinch, you can swap in sliced red onions that you’ve soaked in cool water for 10 minutes before draining and patting dry.
- Basil Leaves – Make sure you use fresh basil leaves for the best, brightest, and freshest flavor.
- Extra Virgin Olive Oil – If you’ve got a bottle of fancy, cold-pressed finishing oil, this is the best-use scenario around.
- Red Wine Vinegar – Yes, this is a bruschetta recipe with balsamic glaze, but red wine vinegar adds an extra punchiness I love. You’re also welcome to use true balsamic vinegar — just make sure to use the actual vinegar, and not more glaze.
- Flaky Sea Salt & Ground Black Pepper – Simple seasoning is all you need when you’ve got flavors that are this good!
- Crushed Red Pepper Flakes – Optional, but lovely for a bit of heat.
- Fresh Garlic Rubbed Crostini – Optional, but servings bruschetta with crostini appetizers is a classic for a reason.
- Balsamic Vinegar Reduction – Topping your bruschetta with balsamic glaze adds both a tantalizing sweet-tart flavor and a bit of visual pizzazz. Feel free to use store-bought, or make your own by gently simmering high-quality balsamic vinegar until syrupy.
Recipe variations
I personally think this tomato bruschetta with balsamic glaze is perfection on a plate, but there are plenty of ways for you to make it your own. Here are a few ideas to get you started:
- Spicy – Adding a few shakes of fiery red pepper flakes will have your tastebuds shouting “Mama Mia!” in the best possible way.
- Fluffy – Swap in my roasted garlic garlic bread in place of the crispy crostini for a fun, fluffier twist.
- Cheesy – If you’d like some creaminess to balance out the acidity, try spreading some whipped ricotta, whipped feta, or spreadable cream cheese on the crostini before piling on the tomato topping. You can also dust it all with finely grated parmesan cheese for a punch of salty, umami yumminess.
- Add Some Glue To Hold It Together – My only complaint about this balsamic glaze bruschetta is that it’s hard to pile on as much of the tomato mix as I’d like. Since there’s nothing to hold it, the tomatoes just fall off while I’m stuffing my face! If you’d like a little hack, swipe on a thick layer of any of the soft cheeses listed above (or some white bean hummus to keep it vegan-friendly) to help the tomatoes stay put.
- Mix It Up – Feel free to zhuzh up the tomato topping with any other antipasti favorites like chopped marinated artichoke hearts, roasted red pepper strips, or a few spoonfuls of briney olive tapenade. Some of my pickled red onions would also be yummy!
How to make balsamic tomato bruschetta
- Prepare Tomatoes: On a clean cutting board, use a sharp knife to remove the stem from the tomatoes and then cut them all into quarters (or halves if your tomatoes are very small). Next, use a paring knife, or a small spoon gently scoop out and discard the watery seeds and pulp. Then, use your knife to cut each quarter into thin strips, then cut crosswise into a small dice.
- Make Bruschetta Topping: Add all the diced tomatoes to a large mixing bowl. Then, add the shallots, basil, 1 tsp flakey sea salt (or a 1/2 teaspoon kosher), and a few generous pinches of ground black pepper. Toss the ingredients to combine. Add the olive oil and vinegar to the bowl and toss again to thoroughly coat.
- Let Tomatoes Marinate in Vinegar: Set the bowl of homemade balsamic bruschetta aside for 15-30 minutes so the flavors have a chance to marry and meld.
- Serve Bruschetta: Season the tomato bruschetta generously with sea salt, drizzle with balsamic vinegar glaze, and sprinkle with more fresh basil and red pepper flakes, if using. Serve and enjoy right away with toasted bread slices, chips, grilled proteins, butter noodles, or however your heart desires.
Expert tips for making the best bruschetta at home
- Taste the Rainbow. If possible, use a mixture of different colors, shapes, and sizes of tomatoes. Not only will that make your bruschetta appetizers look especially appealing, it’ll also help them taste magnificent.
- A Note on Vinegar: I recommend using red wine vinegar IN the bruschetta tomato salad and using the true balsamic vinegar reduction (glaze) as a drizzle over the top. In my opinion, not only does this add the most robust flavor, but using red wine vinegar in the mix looks prettier because it prevents the tomato bruschetta topping from turning brown.
- Make Ahead Magic: You can make the tomato basil balsamic bruschetta topping a few hours ahead of time. However, do not add the salt until 15-20 minutes before serving. (Why? Salt draws moisture out from the tomatoes, so salting too far in advance will make your tomato bruschetta very watery.)
- Troubleshooting: Didja try and make it the tomato mixture too far in advance and now you’re looking at a watery mess? Not to worry. Simply use a slotted spoon to plate it, or drain thoroughly in a colander. Those extra juices are full of flavor though, so don’t toss ‘em! Feel free to add a drizzle on top of the bruschetta as needed and/or use the juice as the vinegary base for salad dressing.
FAQs: frequently asked questions
Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
What is bruschetta topping made of?
It depends, but my classic bruschetta recipe with balsamic tomatoes has shallots, basil, EVOO, vinegar, salt, pepper, and tomatoes (obviously lol).
What do Italians call bruschetta?
Interestingly enough, the Italian definition of bruschetta has to do with toast, not so much with the toppings. As such, bruschetta and crostini can be used interchangeably. Depending on the region, bruschetta may also be called fett’utna (which translates to “oily slice”), fedda ruscia (“toasted slice”), or soma d’aj (roughly “loaded with garlic”).
What is bruschetta topping called?
Also, I’m not sure that there is a particular name for the tomatoes that go on top of traditional bruschetta. Rather, I think they just determine what type of bruschetta it is — in this case, it’d be bruschetta al pomodoro to indicate that it’s topped with tomatoes.
What tomato is best for bruschetta?
I personally prefer a mix of meaty Roma tomatoes, juicy heirloom tomatoes (e.g. Cherokee purple, Brandywine, or Black Krim), and even a few tiny cherry tomatoes. Regardless of which variety you choose, the important thing is that they are ripe, fresh, fragrant, and in-season.
Why is my bruschetta soggy?
Ooops! Sounds like you either:
- Spooned the tomato mixture onto the crostini too soon before serving and the tomato juices soaked through the bread,
- Mixed up the tomatoes with the salt a little too early (which extracts more juices), and then didn’t use a slotted spoon to put them on your toast, or
- Didn’t toast the crostini sufficiently. You want to make sure they’re toasty enough that you can rub halved garlic cloves across the surface without tearing the bread.
Can I make bruschetta topping ahead of time? Can I freeze it?
You’re welcome to make the tomato mixture ahead of time, but try not to add the salt until right before serving or the tomatoes will get too juicy. I don’t recommend freezing it, as the extreme cold damages the cell walls of the raw tomatoes, basil, and shallots, leaving them mealy, discolored, and less than appetizing.
Whether you’re looking to impress your guests, spruce up your snack game, or just live la dolce vita one bite at a time, this Tomato Balsamic Bruschetta is sure to leave your guests asking for amore. Until next time, cheers to eating good food, laughing with your pals, and enjoying life to the fullest. After all, that’s what good food and toast-ally awesome company are all about. Bruschetta be kidding me if you thought we’d end this post any other way! Buon appetito!
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
More tomato-centric recipes!
Balsamic Bruschetta
Equipment
- 1 Cutting Board and Knife (for preparing tomatoes, basil, and shallots)
- 1 Large Mixing Bowl (for preparing bruschetta)
Ingredients
- 1 ½ pounds Fresh Ripe Tomatoes – preferably a mix of in-season fresh tomatoes (SEE NOTES)
- 1 small Shallot – peeled and finely diced
- 13-16 large Basil Leaves – chiffonade or torn; plus more for garnish
- 2 TBS Extra-Virgin Olive Oil – or more to taste
- 1 TBS Red Wine Vinegar or True Balsamic Vinegar – or more to taste (SEE NOTES)
- To Taste Flakey Sea Salt and Ground Black Pepper
- 1 recipe Crostinis (be sure to slice the bread on the bias into 1/3 to ½-inch rounds)
- To Taste Reduced Balsamic Vinegar Glaze
- Optional to taste Crushed Red Pepper Flakes
Instructions
- Prepare Tomatoes: On a clean cutting board, use a sharp knife to remove the stem from the tomatoes and then cut them all into quarters (or halves if your tomatoes are very small). Next, use a paring knife, or a small spoon gently scoop out and discard the watery seeds and pulp. Then, use your knife to cut each quarter into thin strips, then cut crosswise into a small dice.
- Make Bruschetta Topping: Add all the diced tomatoes to a large mixing bowl. Then, add the shallots, basil, 1 tsp flakey sea salt (or a 1/2 teaspoon kosher), and a few generous pinches of ground black pepper. Toss the ingredients to combine. Add the olive oil and vinegar to the bowl and toss again to thoroughly coat.
- Let Tomatoes Marinate in Vinegar: Set the bowl of bruschetta aside for 15-30 minutes so the flavors have a chance to marry and meld.
- Serve Bruschetta on Crostini: Use a large spoon to dollop some of the bruschetta tomato topping onto each toast point, being sure to include any liquid that has accumulated in the bowl. Season generously with sea salt, drizzle with balsamic vinegar glaze, and sprinkle with more fresh basil and red pepper flakes, if using. Serve and enjoy right away.
Notes
- Tomatoes: For the best bruschetta, I recommend using whatever varieties of fresh tomatoes look best at the store. A mix of fresh, ripe tomatoes will produce the more flavorful tomato basil topping.
- Vinegar: I recommend using red wine vinegar IN the bruschetta and using the true balsamic vinegar reduction (glaze) as a drizzle over the top. In my opinion, not only does this add the most robust flavor, but it also prevents the tomato bruschetta topping from turning brown.
- Make Ahead: You can make the bruschetta a few hours ahead of time. However, do not add the salt until 15-20 minutes before serving. (Why? Salt draws moisture out from the tomatoes, so salting too far in advance will make your tomato bruschetta very watery.)
- Storage: Store leftover bruschetta topping in an airtight container in the refrigerator for up to 2 days.
Nutrition
Did you make this recipe?
Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Kindly, do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.