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Grilled Bruschetta

This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan Herb or basil-infused olive oil for this. But, it's great with just plain olive oil too. —Brittany Allyn, Mesa, Arizona
  • Total Time
    Prep: 30 min. Grill: 5 min.
  • Makes
    16 servings

Ingredients

  • 1/2 cup balsamic vinegar
  • 1-1/2 cups chopped and seeded plum tomatoes
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon minced fresh basil
  • 2 teaspoons plus 3 tablespoons olive oil, divided
  • 1 garlic clove, minced
  • 16 slices French bread baguette (1/2 inch thick)
  • Sea salt and grated Parmesan cheese

Directions

  • In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving.
  • Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides.
  • Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.
Nutrition Facts
1 appetizer: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 49mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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Reviews

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Average Rating:
  • justmbeth
    Aug 28, 2019

    I really loved this bruschetta recipe! A couple of items to note: There was enough topping for about 12 slices of bread so 16 servings may be stretching a bit. Do not reduce the balsamic vinegar too far in advance as it does thicken considerably when cooled.

  • Anonymous
    Jun 6, 2019

    nice recipe