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Bruschetta with Balsamic Glaze

Bruschetta with balsamic glaze pairs crisp, olive-oil-toasted baguette with fresh tomato, basil, and garlic. A quick stovetop reduction adds a sweet-tart drizzle to the golden-edged toasts.
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Prep Time 15 minutes
Cook Time 18 minutes
Resting 10 minutes
Total Time 43 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the balsamic glaze
  • 0.5 cup balsamic vinegar
  • 1 tbsp brown sugar
For the tomato topping
  • 1 lb ripe tomatoes seeded and finely diced
  • 0.25 cup fresh basil chopped
  • 2 cloves garlic 1 minced and 1 halved
  • 0.5 tsp kosher salt
  • 0.125 tsp black pepper
For the toast
  • 1 baguette about 12 ounces, cut into 1/2-inch slices
  • 3 tbsp olive oil

Equipment

  • 1 small saucepan
  • 1 baking sheet

Method
 

Make the balsamic glaze
  1. Combine the balsamic vinegar and brown sugar in a small saucepan.
  2. Bring the mixture to a simmer over medium heat.
  3. Reduce the heat to low and simmer for 8–12 minutes, stirring occasionally, until the glaze is reduced by about half and coats the back of a spoon.
  4. Remove the glaze from the heat and let cool.
Make the tomato topping
  1. Combine the tomatoes, basil, minced garlic, salt, and pepper in a medium bowl.
  2. Let the tomato mixture stand for 10 minutes while you prepare the toast.
  3. Drain off any excess liquid.
Toast the baguette
  1. Heat the oven to 425°F and arrange a rack in the center.
  2. Arrange the baguette slices in a single layer on a baking sheet.
  3. Brush both sides of the baguette slices with the olive oil.
  4. Bake for 6–9 minutes, flipping halfway through, until golden at the edges.
  5. Rub one side of each slice with the cut side of the halved garlic clove.
Assemble and serve
  1. Spoon the tomato topping onto the toasted baguette slices.
  2. Drizzle with the cooled balsamic glaze and serve.

Notes

For the best texture, drain excess liquid from the tomato topping before assembling. Refrigerate leftover topping and glaze separately for up to 2 days; freezing is not recommended. Use a gluten-free baguette for a gluten-free option.