Italian Bruschetta with Heirloom Tomatoes and Aged Balsamic
A vibrant and classic Italian appetizer, this bruschetta combines the sweetness of heirloom tomatoes with the rich depth of aged balsamic vinegar, all atop a toasted slice of crusty bread. The perfect start to any meal or a delightful snack on its own.
Equipment
- Mixing bowl
- Baking sheet
- Oven broiler
Ingredients
- 4 large heirloom tomatoes, diced (about 2 cups or 400g)
- 1/4 cup extra virgin olive oil plus extra for drizzling
- 2 tbsp aged balsamic vinegar
- 1/4 cup fresh basil leaves, chopped
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 baguette, sliced into 1/2 inch thick pieces
- 2 cloves garlic, whole, for rubbing on bread
Instructions
- Preheat your oven's broiler on high.
- In a mixing bowl, combine the diced heirloom tomatoes, 1/4 cup of extra virgin olive oil, aged balsamic vinegar, chopped basil, minced garlic, salt, and black pepper. Stir gently to mix. Let the mixture sit for 10 minutes to allow the flavors to meld.
- Meanwhile, place the baguette slices on a baking sheet and broil for 1-2 minutes per side, or until golden and crispy. Watch closely to prevent burning.
- Remove the toasted baguette slices from the oven. While still warm, rub one side of each slice with a whole garlic clove.
- Spoon the tomato mixture generously onto each garlic-rubbed baguette slice. Drizzle with a bit more extra virgin olive oil if desired.
- Serve immediately, garnished with additional fresh basil if you like.
Notes
For a gluten-free version, use a gluten-free baguette or artisanal bread.
For the best flavor, choose tomatoes that are ripe and in season.
The quality of the balsamic vinegar makes a difference; aged balsamic is thicker and has a more complex flavor than regular balsamic.