Craving proper Italian Tomato Bruschetta with Balsamic Vinegar? Look no further than this bruschetta topping made with real tomatoes, fresh basil, mild shallots, and robust balsamic glaze.
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.
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! Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings (which includes both the bruschetta topping and crostini). Exact information will depend upon the brands of ingredients and precise measurements used.