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    Home » Appetizers

    Tomato Bruschetta with Balsamic Glaze

    Published: Aug 27, 2022 · Modified: Mar 8, 2024 by Mamma C · This post may contain affiliate links.

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    pinnable image for tomato bruschetta

    You can make Tomato Bruschetta with Balsamic Glaze in 25 minutes! You'll love this bruschetta appetizer featuring broiled crostini topped with a delicious tomato salad and basil. Garlic powder provides subtle flavor, so there's no aftertaste!

    tomato bruschetta with balsamic glaze and basil.

    "Bruschetta" has to be the most mispronounced Italian word. Would you believe it's actually pronounced "brew-SKET-tah?"

    However you say it, you're going to love this Tomato Bruschetta with Balsamic Glaze. It features the perfect balance of savory-sweet flavor, with no aftertaste from raw garlic or onions.

    That's right, folks. I'm breaking with tradition and using garlic powder in the bruschetta topping, instead of rubbing the bread slices with raw garlic.

    Hear me out.

    I love garlic when it's cooked, but find the taste of raw garlic to be overwhelming. And I don't want to be near anyone who's just consumed it!

    Garlic breath lingers for hours.

    My family prefers my bruschetta recipe, where fragrant tomatoes and basil are the stars, subtle garlic flavor plays a background role and balsamic glaze provides the perfect accent!

    This is one of my favorite appetizer recipes, and it happens to be vegan!

    Recipe ingredients

    baguette, tomatoes, balsamic glaze, basil, oil, seasonings

    Tomatoes: The best tomatoes for bruschetta are ripe, firm and not mealy. I always use bright red cocktail tomatoes, which are about the size of a golf ball.

    These jewel-toned tomatoes look gorgeous, taste sweet and contain a relatively small amount of seeds. Keep in mind, you'll need to seed the fresh tomatoes before using them in this recipe.

    You also could use cherry tomatoes.

    Keep in mind, if you have big, juicy tomatoes from the garden, you can make spaghetti sauce from fresh tomatoes.

    Garlic Powder: I've already explained why this is the way to go. But, if you prefer to skip it and make authentic bruschetta, you can rub raw garlic halves on the bread before broiling it. (Just practice social distancing from me after you eat it!)

    Onion Powder: This rounds out the flavor of the tomato bruschetta without using raw onions, which can be overpowering. But, feel free to add chopped red onions if you prefer a stronger taste.

    Baguette: I always use a long, French baguette for bruschetta, because the slices are the perfect size for appetizers. But, you could use ciabatta bread or one of these Italian Bread Recipes if you prefer.

    To maintain freshness, you can freeze the loaf of bread if you won't be using it the day you buy it. Then, the morning of the day you'll be making bruschetta, let the bread defrost on the counter.

    Balsamic Glaze: If you haven't tried syrupy, sweet balsamic glaze (affiliate link) you don't know what you've been missing. It's made from balsamic vinegar that's been cooked down to a thick liquid.

    It's the crowning glory of this tomato bruschetta, and I wouldn't skip it.

    You can make your own balsamic reduction if you prefer, but I just buy it. (The vinegar fumes given off during the reduction process are too strong for me.)

    How to make tomato bruschetta

    See the card at the end of this post for the full recipe, but here's an overview.

    Make the topping

    Slice the tomatoes in half and remove the core. Cut them in half again and scrape out the seeds. Cut the tomatoes into 1-inch pieces.

    Place the tomato pieces into a bowl with the seasonings and olive oil. Toss with a spoon to combine.

    bowl of cut tomatoes with seasonings, bowl of tomato salad.

    How to toast bread for bruschetta

    Bruschetta comes from the Italian dialect "bruscare," which means "to roast over coals." It refers to bread that's been broiled, toasted or grilled.

    We're using the broiler here, because it's a convenient way to crisp up the slices from an entire baguette all at once. Technically, these broiled, small slices of bread are called "crostini" meaning "little crusts" in Italian.

    baguette slices on sheet pan, broiled bread, brushing oil on broiled bread
    1. Slice the baguette diagonally into pieces that are about ½-inch thick. Place them on a sheet pan.
    2. Broil the bread until it's golden brown on top. Flip over and broil the second side until golden brown.
    3. Brush olive oil onto the bruschetta. A silicone basting brush (affiliate link) comes in handy.

    Assemble it

    Place some of the tomato mixture onto each slice of the broiled bread. Add ribbons of fresh basil and drizzle on balsamic glaze.

    platter of bruschetta with balsamic glaze

    Recipe tips

    • To prevent soggy bruschetta, remove the seeds from the tomatoes.
    • The bruschetta topping tastes delicious as written, but you can add mozzarella for a Caprese version or even black olives.

    How to serve it

    It's best to serve the Tomato Bruschetta with Balsamic Glaze within two hours after assembling it. It can stay at room temperature during that time.

    For a beautiful bruschetta presentation, you can place the appetizer on a platter and drizzle on the balsamic glaze in an artistic pattern. (See photos.)

    This bruschetta is the perfect prelude to a meal featuring Italian Chicken Cutlets, Easy Sausage and Peppers in the Oven or Baked Cod with Bread Crumbs and Butter!

    Frequently asked questions

    How should you store bruschetta?

    Refrigerate leftover assembled bruschetta in a sealed container. Enjoy by the next day for best quality, or within three days. You can eat the leftovers cold or let them come to room temperature first.

    Can you make bruschetta ahead of time?

    You can make the tomato topping for bruschetta the day before you need it. Refrigerate it in a sealed container and drain any juices before using it.
    You also can broil the bread slices a day ahead, let them cool completely on a wire rack, then store them in a sealed plastic bag at room temperature.

    More appetizer recipes

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    • Italian Zucchini Fritters
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    • 63 Italian Appetizer Recipes

    Enjoy!

    If you try this Tomato Bruschetta with Balsamic Glaze, be sure to leave a comment and a rating!

    tomato bruschetta with balsamic glaze and basil

    Tomato Bruschetta with Balsamic Glaze

    You'll love this appetizer featuring broiled baguette slices topped with fresh tomato salad, basil and drizzled with balsamic glaze! Garlic powder and onion powder ensure there's no strong aftertaste.
    5 from 3 votes
    Print Pin Rate Save Go to Collections
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 23 minutes minutes
    Cook Time: 2 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12
    Calories: 88kcal
    Author: Mamma C

    Ingredients

    Tomato Salad

    • 20 ounces cocktail tomatoes
    • 1 teaspoon olive oil
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • ⅛ teaspoon garlic powder
    • ⅛ teaspoon onion powder

    Broiled Baguette Slices

    • 1 long baguette
    • 2 Tablespoons olive oil

    Topping

    • 12 basil leaves
    • balsamic glaze for drizzling
    US Customary - Metric
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    Instructions

    • Preheat the broiler. Rinse the cocktail tomatoes and pat them dry. Cut the tomatoes in half and remove each core. Cut the tomatoes in half again and scrape out the seeds. Cut the tomato quarters into 1-inch pieces and add them to a medium bowl.
    • Add a teaspoon of olive oil and the seasonings to the tomato salad. Toss with a spoon to mix.
    • Prep the basil by rinsing the leaves and patting them dry. Stack a few leaves at a time, roll them up the long way, and slice them into ribbons. Set them aside.
    • Diagonally slice the baguette into ½-inch thick pieces. You will end up with about 24 slices. Place the bread slices on a baking sheet and broil them until the top is just getting browned. Flip over the bread and brown the other side. (Keep your oven light on and watch the bread as it broils, making sure it doesn't burn. You might just need a minute per side.)
    • Remove the bread from the oven and place two tablespoons of olive oil in a tiny bowl. Brush the bread slices with the oil.
    • Top the baguette slices with some tomato salad and garnish with basil ribbons. Place the bruschetta in a serving platter and drizzle balsamic glaze all over the top.
    • Serve at room temperature within two hours and refrigerate the leftovers in a sealed container. Leftovers are best by the next day but can keep for up to three days.

    Notes

    It's best to make bruschetta the day you're serving it, but if needed, you could start a day ahead. You can make the tomato topping the day before you need it. Refrigerate it in a sealed container and drain any juices before using it.
    You also can broil the bread slices a day ahead, let them cool completely on a wire rack, then store them in a sealed plastic bag at room temperature. 

    Nutrition

    Calories: 88kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Sodium: 181mg | Potassium: 125mg | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 10.8mg | Calcium: 21mg | Iron: 0.9mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Cooking with Mamma C. This post was originally sponsored by Backyard Farms and published on March 28, 2016. It's now updated with more photos and recipe information.)

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    Comments

    1. Denise @ Sweet Peas & Saffron says

      April 01, 2016 at 12:35 pm

      I am such a sucker for bruschetta and this looks just perfect! In fact I could just eat this for dinner tonight 🙂

      Reply
      • Mamma C says

        April 01, 2016 at 5:18 pm

        I ate it for lunch and a snack...I had such a hard time walking away from it! Thanks, Denise!

        Reply
    2. Cheryl "Cheffie Cooks" Wiser says

      April 01, 2016 at 1:01 am

      Love, Love, Love Bruschetta-lovely presentation Andrea-Spring is coming!

      Reply
      • Mamma C says

        April 01, 2016 at 9:52 am

        Thanks, Cheryl! Have a great weekend. 🙂

        Reply
    3. Angie says

      March 29, 2016 at 9:18 am

      I'm having a serious craving now! The packaging for those tomatoes is adorable.

      Reply
      • Mamma C says

        March 29, 2016 at 9:54 am

        I know! It would be perfect to save for an Easter craft. Thanks, Angie!

        Reply
    4. Sam | Ahead of Thyme says

      March 28, 2016 at 3:54 pm

      This looks amazing and your photos are lovely!! We love bruschetta in our home so this is the perfect recipe. Thank you!

      Reply
      • Mamma C says

        March 28, 2016 at 3:57 pm

        Thank you, Sam! I promise it tastes even better. 🙂

        Reply
    5. annie@ciaochowbambina says

      March 28, 2016 at 2:30 pm

      5 stars
      By far one of my very favorite appetizers! You can't go wrong with a classic! Lovely presentation!! 🙂

      Reply
      • Mamma C says

        March 28, 2016 at 2:34 pm

        I could eat the bruschetta and forget about the rest of the meal. 🙂 Thanks, Annie!

        Reply
    6. Felicity Kayne says

      March 28, 2016 at 2:21 pm

      Such pretty presentation! I fear my version may not look quite so good - but hopefully taste just as good 🙂

      Reply
      • Mamma C says

        March 28, 2016 at 2:33 pm

        Felicity, if I can make it look pretty, so can you! The glaze does wonders, Lol!

        Reply
    7. Lucy says

      March 28, 2016 at 1:36 pm

      I love bruschetta! These look so yummy and elegant. I'll serve them for a spring brunch party.

      Reply
      • Mamma C says

        March 28, 2016 at 1:41 pm

        I hope you enjoy them, Lucy!

        Reply
    8. Emma @ Supper in the Suburbs says

      March 28, 2016 at 1:16 pm

      5 stars
      Such a classic recipe! I love the balsamic drizzle too 🙂 great post!

      Reply
      • Mamma C says

        March 28, 2016 at 1:21 pm

        Everyone needs bruschetta in their repertoire. 🙂 Thanks, Emma!

        Reply
    9. Gloria @ Homemade & Yummy says

      March 28, 2016 at 11:58 am

      I love bruschetta and balsamic is awesome with so many things. This is the perfect app for me...also great for a crowd!!

      Reply
      • Mamma C says

        March 28, 2016 at 12:16 pm

        The balsamic glaze really makes this appetizer pop. It is perfect for a crowd, if you can resist eating them before company arrives. 🙂 Thanks, Gloria!

        Reply
    10. sue|theviewfromgreatisland says

      March 28, 2016 at 11:57 am

      This looks so summery --- I think cherry tomatoes are fabulous, they're always red and juicy, all year round!

      Reply
      • Mamma C says

        March 28, 2016 at 12:12 pm

        These tomatoes were nothing short of fabulous. It's rainy and gray here today, so I could use a good reminder that summer is coming. 🙂 Thanks, Sue!

        Reply
    5 from 3 votes (1 rating without comment)

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    Hi, I'm Andrea, also known as Mamma C. I've been sharing family-tested recipes from my Italian-American kitchen for a decade! I hope you'll visit often!

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