Tomato and basil balsamic bruschetta is a light and refreshing topping for crusty bread or chicken. Top it on toasted garlic bread and eat as a snack or a light lunch, or on chicken for a delicious dinner recipe. Balsamic bruschetta makes an easy picnic, BBQ, or party finger food.
Every spring, our local farmer's market sets up across the street from my neighborhood. We walk down there every Sunday to get fresh produce and a pastry or two. When it comes to the tomatoes, which market to buy from is a tough choice! They are look and smell amazing, so we always make it home with a few too many tomatoes that we intended.
That's where tomato and basil balsamic bruschetta steps in! This recipe is a fantastic way to use up your home grown garden tomatoes or those fresh and perfectly ripe tomatoes from the farmer's market that looked too good to pass up.
Bruschetta topping on your favorite toasted bread makes a wonderful snack or light and refreshing lunch. Bruschetta topping travels very well, so it's deal for spring and summer picnics and BBQs. It also makes a beautiful appetizer finger food for house or dinner parties.
Balsamic bruschetta topping is made with simple natural ingredients:
- fresh tomatoes
- red onions
- fresh chopped basil
- salt + pepper
- balsamic vinegar + olive oil
Plus, you'll need your favorite crusty bread loaf. My favorite is a large garlic bread loaf for light lunches or a thin french baguette for snacks and parties.
What tomatoes are best for bruschetta?
I love tomato and basil balsamic bruschetta with vine ripened tomatoes (tomatoes on the vine, garden tomatoes). I think they have that amazing fresh straight-from-the-garden flavor. And they smell incredible! They are the perfect balance of juicy and flavorful for making bruschetta.
My second favorite tomato for bruschetta is the roma (plum) tomato. They aren't as juicy as a garden tomato, but they are flavorful, easy to chop, and hold their shape nicely.
It takes about 10-15 minutes to make this simple balsamic bruschetta recipe.
- Dice the tomatoes, onions, and garlic. Chop the basil. Mix half the basil and all the tomatoes, onions, and garlic.
- Add the balsamic and oil and mix well.
- Season with salt and pepper to your liking. I usually use ¼ teaspoon salt and ⅛ teaspoon pepper.
Serve on top of toasted bread slices. And last, enjoy!
- 3 large tomatoes
- 2 small red onions
- 3 garlic cloves
- 1 tablespoon olive oil
- 2 ½ tablespoon balsamic vinegar
- 1-2 tablespoon fresh basil
- salt and pepper to taste
- 1 crusty bread loaf (french, Italian, garlic)
- Dice the tomatoes, onions, and garlic and transfer to a serving bowl.
- Add balsamic and oil and mix well.
- Chop basil into small pieces and add 1 tablespoon to brushetta. Season with salt and pepper to taste (approximately ¼ teaspoon salt and ⅛ teaspoon pepper).
- Slice the bread and toast for 2-3 minutes. Top each slice with brushetta and sprinkle with remaining basil.
I think balsamic bruschetta tastes best when made a few hours before serving. This allows the flavors to "marry", making the overall flavor even more irresistible than if served immediately.
However, there is definitely nothing wrong with serving right away.
Tomato and basil balsamic bruschetta can be stored in the fridge for up to 2 days, but it is best used the day made. It should not be frozen.
What can I do with leftover bruschetta?
Use leftover balsamic bruschetta as a topping on chicken. To make bruschetta chicken, season chicken breasts with salt and pepper, top with a few tablespoons of bruschetta, sprinkle with mozzarella, and bake.
If you loved this balsamic bruschetta recipe, let me know in the comments below. I'd love to hear from you!