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High-angle shot of toasted sourdough slices topped with diced tomatoes and garlic. (Italian Tomato Bruschetta)

Italian Tomato Bruschetta: The Ultimate Crispy Balsamic Recipe

A vibrant Italian Tomato Bruschetta featuring toasted sourdough baguette, juicy Roma tomatoes, fresh basil ribbons, and a thick balsamic glaze drizzle. Perfect for a quick appetizer or a sophisticated Mediterranean-inspired snack.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 people
Course: Appetizer, Starter
Cuisine: Italian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

The Crispy Base
  • 1 loaf Sourdough baguette sliced on a bias
  • 2 tbsp Extra virgin olive oil plus more for brushing
  • 1 clove Garlic peeled, for rubbing on toast
The Tomato Topping
  • 1.5 lbs (680g) Roma tomatoes finely diced
  • 3 cloves Fresh garlic minced
  • 0.5 cup (15g) Fresh basil leaves cut into ribbons
  • 2 tbsp Thick balsamic glaze for drizzling
  • 1 tsp Coarse sea salt to taste
  • 0.5 tsp Cracked black pepper to taste

Equipment

  • 1 Rustic wooden board For presentation
  • 1 Slotted Spoon To drain excess tomato juice
  • 1 Pastry Brush For oiling the bread

Method
 

Tomato Preparation
  1. In a medium bowl, combine the diced Roma tomatoes, minced garlic, and 2 tablespoons of extra virgin olive oil.
  2. Add half of the fresh basil ribbons and toss gently. Let the mixture sit at room temperature for 15 minutes to allow flavors to meld.
Toasting the Sourdough
  1. Brush sourdough slices with olive oil and toast in a 400°F (200°C) oven or grill pan until golden-brown with charred edges.
  2. While the bread is still hot, rub the surface of each slice with a peeled garlic clove for an aromatic infusion.
Assembly
  1. Spoon the tomato mixture onto the toasted bread using a slotted spoon to avoid sogginess.
  2. Arrange on a wooden board. Drizzle with a thick balsamic glaze in a zigzag pattern and sprinkle with sea salt flakes, black pepper, and remaining basil.

Notes

Use Roma tomatoes for the best texture as they have fewer seeds.
Rubbing raw garlic on the warm toasted bread provides a much better flavor than mixing it into the oil.