Bruschetta Recipe

Time30m

Serves6

Grilled bread topped with diced tomatoes, basil, and balsamic reduction.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Dice Tomatoes
Wash the tomatoes and dice them into small pieces. Place them in a mixing bowl.
2
Chop Basil
Stack the basil leaves, roll them tightly, and slice them into thin ribbons (chiffonade). Add to the tomatoes.
3
Mince Garlic
Peel and mince the garlic cloves. Add to the tomato and basil mixture.
4
Season
Add salt and black pepper to the mixture. Toss everything together gently and set aside.

5
Cook Balsamic Vinegar
In a small saucepan, combine the balsamic vinegar and honey. Bring to a boil over medium heat.
6
Reduce
Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally until it thickens to a syrupy consistency. Remove from heat and let it cool.

7
Prepare Baguette
Slice the baguette into 1-inch thick slices. Brush both sides lightly with olive oil.
8
Grill Bread
Preheat a grill or grill pan over medium heat. Grill the bread slices for about 2-3 minutes on each side, or until they are golden and crispy.

9
Top with Mixture
Once the bread is grilled, remove it from the grill. Spoon the tomato and basil mixture generously on top of each slice.
10
Drizzle with Balsamic Reduction
Drizzle the balsamic reduction over the topped bread.
11
Serve
Arrange the bruschetta on a serving platter and serve immediately.