I love tomato bruschetta.
Maybe even more than
Vine ripe tomatoes + fresh basil + lots and lots of garlic = heaven on a toasty cloud of bruschetta bliss.
And it just so happens that I am a tomato bruschetta expert.
It’s a serious profession.
Pleased to meet you.
Tomato bruschetta has been one of my favorite foods for as long as I can remember. Living off a college kid’s budget, studying in Rome my junior year I think I ate tomato bruschetta almost every day. It didn’t even matter how much perfume I soaked my body in… I wreaked of garlic. Stinky. Yummy. Totally unattractive. Garlic.
And ever since Italy I’ve stubbornly believed that ‘real’ tomato bruschetta is only tomato, basil, garlic, and olive oil. Balsamic vinegar?? Psh. Real Italians don’t need that! Such an American thing to dress up and overcomplicate simple food. Let the juicy fresh tomatoes shine.
But its kind of like one of those People Magazine specials that show all those pictures of movie stars without makeup on? They’re all still gorgeous. Annoying gorgeous. But a little gucci and a brazillian blow out never hurt anyone.
So please meet my Red Carpet ready – Tomato Bruschetta with Sweet Balsamic Reduction!
Balsamic looks good on these tomatoes!
Tomato Bruschetta with Sweet Balsamic Reduction
- 2 lbs compari tomatoes (or any of your favorite tomatoes)
- 1/2 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- 1 cup balsamic vinegar
- 1 tablespoon maple syrup
- Preheat oven to 425 degrees.
- For the balsamic reduction – Heat balsamic vinegar over medium-low heat until a boil. Simmer uncovered for 20 minutes or until the vinegar’s consistency becomes syrupy. Once you get to about 18 minutes, watch carefully! There’s a fine line between syrupy and way too thick. If you cook it too much it will become tar-like and you won’t be able to pour… or serve it. Remove from heat and stir in maple syrup.
- Combine tomatoes, basil, garlic, olive oil, and 1 tbs. balsamic vinegar in a medium bowl. Stir to combine. Season with salt and pepper to taste.
- Slice baguette and place slices on a cookie sheet. Brush with olive oil and toast in the oven for about 4 minutes or until lightly browned.
- Top with tomato mixture and drizzle with balsamic reduction.
Nutrition Information (based on 10 servings); Calories: 130, Fat: 2 grams