Balsamic Bruschetta

Currently, tomatoes are in season, which makes this the ideal time to savor the true essence of bruschetta. The beauty of this uncomplicated recipe lies in its ability to highlight the individual ingredients’ flavors. Ripe tomatoes, fresh basil (not the dried variety), top-notch olive oil and balsamic vinegar, and hand-grated Parmesan cheese, rather than pre-packaged options, are key to unlocking the full potential of this dish.

  • Author: Kim Nicholson
  • Prep Time: 5 minutes
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 6-8 1x



One loaf of French bread cut into 1/4-inch slices

1 tablespoon extra-virgin olive oil

8 Roma (plum) tomatoes, diced or any type of fresh tomatoes

⅓ cup chopped fresh basil

1 ounce Parmesan cheese, freshly grated

2 cloves garlic, minced

1 tablespoon good quality balsamic vinegar

2 teaspoons extra-virgin olive oil

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper


I prefer to grill the bread on a skillet, you can bake this in an oven as well.

Coat the bottom of the skillet with olive oil, and 1 tablespoon of butter. Using medium heat add the slices of bread.

Brush bread slices on both sides lightly with 1 tablespoon oil and place on a large baking sheet. Toast bread until golden, 5 to 10 minutes, turning halfway through.
Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl, and add a heaping spoonful on each slice of bread.


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