Bruschetta with Tomato Basil Topping & Balsamic Glaze

on Jul 14 2026

Bruschetta is one of those timeless appetizers that proves simple ingredients can create extraordinary flavor. Juicy ripe tomatoes are tossed with fresh basil, garlic, olive oil, white balsamic vinegar and a touch of crushed red pepper flakes before being piled onto crisp, golden baguette slices.

The toasted bread is brushed with a garlic- and red pepper-infused olive oil, adding another layer of flavor and just the right amount of crunch. A sprinkle of flaky salt and an optional drizzle of homemade balsamic glaze bring everything together with the perfect balance of savory, sweet and tangy notes.

Whether you're serving it as an appetizer for a summer gathering, a light lunch, or part of a Mediterranean-inspired spread, this bruschetta is always a crowd favorite. It's fresh, colorful, easy to prepare and a delicious way to celebrate the flavors of peak tomato season.

Bruschetta with Tomato Basil Topping & Balsamic Glaze

Jeanne Rosner, MD

Servings

10

Prep Time

10 minutes

Cook Time

5 minutes

Cuisine

Italian

Category

Appetizers

Bruschetta with Tomato Basil Topping & Balsamic Glaze

Ingredients

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    • 5 Roma, 3 heirloom, or 20 cherry tomatoes, seeded and diced

    • ⅓ cup fresh basil, thinly sliced

    • 1 tablespoon extra-virgin olive oil

    • 1 tablespoon white balsamic vinegar

    • 1 tablespoon garlic, minced

    • ¾ teaspoon kosher salt

    • ¼ teaspoon crushed red pepper flakes, or more to taste

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    • 1 baguette

    • 2 tablespoons extra-virgin olive oil

    • 2 cloves garlic, minced

    • ½ teaspoon crushed red pepper flakes

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    • 1 cup balsamic vinegar

    Directions

    1. In a medium bowl, combine the tomatoes, basil, olive oil, white balsamic vinegar, garlic, kosher salt and crushed red pepper flakes. Toss gently to combine and let stand for 15–20 minutes to allow the flavors to meld.

    2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

    3. In a small bowl, stir together the olive oil, garlic and crushed red pepper flakes. Let the mixture stand for 10–15 minutes to allow the garlic and red pepper flakes to infuse the oil.

    4. Meanwhile, slice the baguette into ½-inch-thick slices on the diagonal and arrange on the prepared baking sheet. Brush the infused garlic oil evenly over one side of each slice.

    5. Bake for 4–5 minutes, or until the edges are lightly golden and crisp.

    6. To serve, spoon the tomato mixture over the toasted baguette slices. Finish with a sprinkle of flaky salt and, if desired, a drizzle of balsamic glaze.

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    1. Place the balsamic vinegar in a small saucepan over medium heat. Bring to a gentle boil, then reduce the heat and simmer until it has reduced by half, thickened slightly, and coats the back of a spoon. It will continue to thicken as it cools.

    2. Store in an airtight container in the refrigerator for up to 3–4 weeks.
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