This Baked Balsamic Bruschetta features marinated tomatoes, onion, garlic, fresh basil and shredded Parmesan cheese.
You might be wondering why we chose to bake this bruschetta since most bruschetta consist of a raw tomato blend that tops bread that has already been toasted. Well for starters, the toasted Parmesan cheese is D-LICIOUS!
Aside from that, Greg isn’t a fan of raw tomatoes.
Or raw garlic.
Or raw onions….
Sooooo….not only baking, but also sauteing the vegetables first was right up his alley. And since he assisted me in developing this recipe, I conceded to his preferences.
And I’m glad I did because this Baked Balsamic Bruschetta is truly tasty. Seriously…crunchy Italian bread topped with a blend of tender balsamic-infused tomatoes, onions and garlic finished with fresh basil, shredded Parmesan cheese and extra virgin olive oil. Uh, hello, YUM!
OK, so now I know you want to make it for the next party you’re hosting…
Or as the appetizer for your next pasta night…
Or just because your mouth is watering just thinking about it.
So what are you waiting for? Let’s get started!
Learn how to make it
First, you’ll need four ripe tomatoes. After dicing the tomatoes, marinate them in balsamic vinegar in the refrigerator for at least two hours. You can leave them marinating for up to 24 hours if you desire.
You’ll also need a loaf of Italian bread. It should be approximately 14 inches in length. Why do I know that? Maybe it’s because I just looked at the one we purchased and declared, “It’s 14 inches!” Or because we actually took a tape measure and verified the size of the loaf. You can call it nerdy but we like to be as accurate as we can so you can create the best product in your home kitchen. Ok fine, it’s nerdy, but let’s move on….
So once the tomatoes are done marinating, drain and set aside.
Slice the Italian bread into ½ inch thick pieces (yes we measured them if you must know) and place the bread slices on a baking sheet.
Saute the onion and garlic in olive oil for 3 minutes and then add the tomatoes. Continue sauteing for 3 more minutes.
Top each piece of bread with the tomato mixture. Then add basil and Parmesan cheese. Drizzle with olive oil and bake until the edges of the bread turn golden brown.
Crrrruunch! Oh, sorry that was me. I couldn’t wait anymore…and you shouldn’t either 🙂
- 4 ripe tomatoes, diced
- ½ cup balsamic vinegar
- 1 tablespoon extra virgin olive oil plus 2 teaspoons
- 1 yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 loaf Italian bread (approximately 14 inches)
- 2 tablespoons fresh basil, chopped
- ⅓ cup shredded Parmesan cheese
- Extra olive oil for drizzle
- Marinate diced tomatoes in balsamic vinegar in the refrigerator for 2-24 hours.
- Preheat oven to 400 degrees F.
- Drain tomatoes and set aside.
- Slice bread into approximately ½ inch thick pieces. Place on a baking sheet.
- Saute onion and garlic with 1 tablespoon plus 2 teaspoons extra virgin olive oil for 3 minutes.
- Add tomatoes and saute for 3 more minutes.
- Top each bread slice with the tomato mixture.
- Sprinkle fresh basil and Parmesan cheese onto each piece.
- Drizzle extra virgin olive oil across each piece (approximately 3 "lines" of drizzle per piece).
- Bake for 10-15 minutes, turning the baking sheet 180 degrees approximately halfway through cooking time. Bruschetta is done when edges of bread are golden brown.