Simple Tomato Bruschetta on Garlicky Crostini
Forget what you know about classic brucshetta. In this recipe, juicy cherry and grape tomatoes, fresh basil, a good dose of garlic, lemon zest, and syrupy balsamic glaze come together to make this simple and gorgeous bruschetta on garlicky crostini. This stunning recipe definitely deserves an invite to your next get-together with friends!
Ingredients
Balsamic Glaze
- 1 cup balsamic vinegar (240 milliliters)
- 2 Tablespoons brown sugar, packed (28 grams)
Brushetta Crostini
- 24 ounces cherry tomatoes, grape tomatoes, or a mix (680 grams)
- 1/4 cup chopped fresh basil, plus more for serving (12 grams)
- 1 Tablespoon minced garlic (9 grams/3 cloves)
- 2 Tablespoons olive oil (28 milliliters)
- 2 Tablespoons balsamic vinegar (28 milliliters)
- 1/2 teaspoon lemon zest
- Kosher salt and freshly-ground black pepper, to taste
- 24 homemade garlic crostini, store-bought works too
Equipment
- Small saucepan
- Serrated knife
- Cutting board
Instructions
Balsamic Glaze
- Pour the balsamic vinegar and brown sugar into a small saucepan. Bring the mixture to a simmer over medium-low heat. Stir constantly until the sugar is dissolved.
- Simmer the balsamic glaze, stirring often, until it's syrupy and coats the back of a wood spoon, about 8-12 minutes. Remove the pan from the heat and let the glaze cool completely. It will thicken more as it cools.
Bruschetta Crostini
- First, use a serrated knife to slice the tomatoes in half. If they're especially big, slice them into quarters - they should be bite-sized. Tip the tomatoes into a medium mixing bowl.
- Add the basil, garlic, olive oil, balsamic vinegar, lemon zest, and a generous amount of salt and pepper. Stir the tomatoes well and season to taste. Cover and marinate for about 30-60 minutes.
- Right before serving, spoon the bruschetta over the garlic crostini. Drizzle with a few spoonfuls of the balsamic glaze, to taste. Sprinkle with extra chopped basil and enjoy!
Notes
Feel free to use other tomatoes like Roma, heirloom, Campari, etc. If you're using whole tomatoes, make sure to scrape out the seeds so the bruschetta doesn't get soggy.
Cherry and grape tomatoes tend to taste better year-round. So unless it's the middle-of-summer tomato season, stick with those varieties for the best flavor!
Don't be afraid to be generous with the salt. Tomatoes can handle a lot of salt and it helps bring the flavors out even more.
You'll want to let the tomatoes marinate for at least 30-60 minutes. I promise, it makes the tomatoes so much more flavorful!
Feel free to use store-bought balsamic glaze. You can usually find it in the vinegar aisle of the grocery store.
Serving: 1crostini, Calories: 104kcal, Carbohydrates: 20.5g, Protein: 3.4g, Fat: 1.4g, Saturated Fat: 0.2g, Sodium: 195mg, Potassium: 240mg, Fiber: 1.7g, Sugar: 3.1g, Calcium: 11mg, Iron: 1mg
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