A simple summer bruschetta made with fresh, ripe tomatoes and finished with a silky balsamic glaze.
Tomatoes are one of my favorite summer ingredients — their peak season brings vibrant flavor that transforms simple dishes. This bruschetta celebrates that freshness: ripe heirloom tomatoes, fragrant basil, sharp red onion, and a touch of olive oil, all finished with a reduced balsamic syrup. Use the best ingredients you can find for a genuinely bright result.
Because bruschetta is so straightforward, quality matters. A decent extra virgin olive oil and perfectly ripe tomatoes make the dish. I also recommend local, seasonal tomatoes when possible — winter supermarket tomatoes tend to be mealy and lack sweetness.
Here’s a small technique that elevates the flavor: drizzle olive oil on the bread slices and rub them with a crushed garlic clove before toasting. This infuses the toasts with a warm, roasted garlic aroma without adding raw garlic’s harsh bite. While the bread is under the broiler and the garlic scent fills the kitchen, reduce the balsamic vinegar to a syrupy consistency. The reduction mellows the vinegar’s acidity and adds a glossy, sweet-tangy finish.
When ready, pile the tomato mixture onto each garlicky toast and drizzle with the balsamic reduction. A final scatter of basil and a light drizzle of extra olive oil finishes the plate.
Summer Bruschetta
Gina Matsoukas
6 servings
10 mins
10 mins
20 mins
Ingredients
- Small loaf of French bread
- 2 heirloom tomatoes, chopped
- 2 tablespoons minced red onion
- 3 tablespoons basil, chiffonade
- 2 tablespoons kalamata olives, chopped (optional)
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 4 tablespoons balsamic vinegar
- 1 clove garlic, crushed
- Salt & pepper, to taste
Instructions
- Preheat the broiler to high.
- Pour the balsamic vinegar into a small saucepan and simmer over medium-low heat until it reduces to a syrupy consistency, stirring occasionally. Remove from heat and set aside to cool slightly.
- While the vinegar reduces, slice the bread into roughly 1-inch slices.
- Arrange the bread on a baking sheet, drizzle each slice with olive oil, then rub each slice with the crushed garlic clove.
- Broil the bread for a few minutes with the oven door slightly ajar, until the slices are lightly toasted and golden. Watch closely to avoid burning.
- In a bowl, combine the chopped tomatoes, minced red onion, chiffonaded basil, olives if using, and 2 tablespoons olive oil. Season with salt and pepper and stir gently to combine.
- Top each toasted bread slice with the tomato mixture. Drizzle with the balsamic reduction, garnish with extra basil and a light drizzle of olive oil, then serve immediately.
Nutrition
Additional Info
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