Bruschetta is a very elegant and perfect appetizer or side to serve on a hot summer day when tomatoes are at their ripest and juiciest. I love this dish so much, that I actually make and eat this all year round. Slather the crispy baguette with a juicy tomato, onion, olive mixture and drizzle with fresh basil and balsamic reduction – the best combination ever!

Slices of baguette are brushed with extra virgin olive oil on both sides and baked until crisp but not hard. You can bake the slices in advance if serving at a get together.

The juicy chopped tomatoes combined with the onions, olives and garlic really knock this recipe out of the park. Onions and olives are not the traditional bruschetta ingredients but they add so much flavour and taste amazing together.

I sprinkle the basil on top instead of mixing it in with the tomatoes because the freshness of the basil just permeates with every bite. I always prefer to home make my balsamic reduction because I love the flavour. It’s easy to make and I can control the quantity but a good quality store-bought reduction or regular balsamic vinegar works just as well.

Tomato Bruschetta with Balsamic Reduction Drizzle

Servings

Ingredients

• 1 Baguette thinly sliced on the diagonal Select a gluten-free one to make this recipe gluten-free
• 2 Pounds Ripe Cherry Tomatoes chopped
• 1/2 Cup Sweet or Red Onion thinly chopped
• 1/4 Cup Olives coarsely chopped Optional
• 2 Cloves Garlic crushed
• 5 Tablespoon Extra virgin olive oil 2 T for the baquette slices and 3 T for the tomatoes
• 1/2 Teaspoon Himalayan salt (or pink salt) to taste
• 1/2 Cup Fresh Basil chopped
• 1/2 Cup Balsamic Vinegar I made a reduction but a good store bought will work as well

Servings Ingredients 1 Baguette thinly sliced on the diagonal Select a gluten-free one to make this recipe gluten-free 2 Pounds Ripe Cherry Tomatoes chopped 1/2 Cup Sweet or Red Onion thinly chopped 1/4 Cup Olives coarsely chopped Optional 2 Cloves Garlic crushed 5 Tablespoon Extra virgin olive oil 2 T for the baquette slices and 3 T for the tomatoes 1/2 Teaspoon Himalayan salt (or pink salt) to taste 1/2 Cup Fresh Basil chopped 1/2 Cup Balsamic Vinegar I made a reduction but a good store bought will work as well

Instructions

Making the Balsamic Reduction

1. Place the balsamic vinegar in a small heavy pot over medium heat. Once it begins to boil, reduce the heat to low and let it simmer slowly until it is reduced by half. Stir it frequently. This may take 7-8 minutes. Remove the reduction from heat and let it cool.

Preparing the Baguette Slices

1. Preheat oven to 450 degrees F.
2. Place the baguette slices in a single layer on a baking sheet and lightly brush olive oil on both sides of the slice.
3. Place the baking sheet on the middle rack and bake in a preheated oven for 6-8 minutes, until crisp and lightly golden. Remove from oven and set aside.

Combining the Tomato Mixture

1. In a large bowl, combine the tomatoes, onions, olives, garlic, olive oil and salt. Mix until all combined and veggies are drenched with the oil and spice. Taste and adjust salt and flavour to your liking.

Assembling the Bruschetta

1. Place the baguette slices on a serving tray just before serving and top each slice with the tomato mixture. Try to pick up as little liquid as possible, tip your spoon against the side of the bowl to remove extra liquid. This will minimize the bread getting soggy.
2. Sprinkle the chopped basil over the slices and then drizzle the balsamic reduction on top.
3. Serve immediately.