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.
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.