Name: Baked Balsamic Bruschetta
Prep time: 10 min
Cook time: 11 min
Ingredients: 4 medium-sized ripe tomatoes, diced ((I used "on the vine" tomatoes)); 1/2 cup finely chopped sweet onion; 2 cloves garlic, finely chopped; Salt to taste; 1/2 cup balsamic vinegar; 1 Gluten-Free Baguette ((I used Schar brand; feel free to use a traditional baguette if not avoiding gluten)); 2 tbsp extra virgin olive oil; 2 tbsp shredded Parmesan cheese, traditional or vegan ((I used Follow Your Heart brand vegan Parmesan style shreds)); Chopped fresh basil, to taste

This Baked Balsamic Bruschetta is the perfect party appetizer! Lightly-oiled gluten-free bread is topped with a balsamic-marinated mixture of tomatoes, garlic and onion and sprinkled with Parmesan, then baked in the oven and finished with a touch of fresh basil.

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front view of bruschetta on a white serving dish.

The flavor combination of the balsamic-marinated tomato mixture, Parmesan and fresh basil in this bruschetta is like a party in your mouth.

But, if you're having a party in your house (or somewhere else), that works too! 😉

Even if you're not having a party, you can still serve this appetizer for pasta night or just because. 🙂

overhead of balsamic bruschetta on a white serving dish.

Ingredients you'll need

First and foremost, you need a gluten-free, vegan bread.

I chose to use a Schar baguette because it worked so well in my gluten-free garlic bread.

Of course, you can use any gluten-free, vegan baguette or Italian bread that you're able to find at the store or bakery, or you can make your own if you have a recipe you love to use.

And if you're not avoiding gluten, feel free to use a traditional baguette.

Other than the bread, you'll also need the following:

Ripe tomatoes (I used "on the vine" tomatoes)
Sweet onion
Garlic
Salt
Balsamic Vinegar
Extra virgin olive oil
Shredded Parmesan cheese (traditional or vegan; I used the Follow Your Heart brand vegan Parm)
Fresh basil

overhead of pieces of bruschetta on a white serving plate.

How to make balsamic bruschetta

First, you’ll need four medium-sized ripe tomatoes.

Next, dice the tomatoes and add them to a container with a tight-fitting lid.

You can discard any loose clumps of watery seeds that might fall out during the dicing process.

Chop the onion and garlic and add to the the tomatoes.

Chopped onion and garlic added to the tomatoes

Add salt to taste and balsamic vinegar. Stir to combine.

Tomato mixture with balsamic vinegar added

Cover and refrigerate for at least 2 hours. You can marinate up to 24 hours in advance.

When you are ready to make the bruschetta, preheat your oven to 425° F.

Then, heat a non-stick pan over medium-high heat.

Add the tomato mixture to the pan.

Marinated tomato mixture in non-stick pan before being sauteed

Sauté until the balsamic vinegar has reduced, approximately 7-10 minutes, stirring frequently.

Set aside until ready to use.

Marinated tomato mixture in non-stick pan after being sauteed and balsamic reduced

Slice the bread into ½-inch thick pieces.

Loaf of bread with some sliced off on cutting board

If you're using the Schar bread, you'll have approximately 24 slices.

Arrange the bread slices in a single layer on a parchment-lined baking sheet.

Using a silicone pastry brush, lightly brush olive oil onto each slice.

Traditionally, garlic is also rubbed onto the bread, but as you may know, rubbing things onto soft gluten-free bread is a disaster waiting to happen. 😉

So, instead the garlic is in with the tomato mixture.

Brushing olive oil onto bread slices with silicone pastry brush

Bake the bread slices for 5 minutes until lightly toasted.

Top each slice with the tomato mixture until you've used it up.

Bread slices topped with tomato mixture on parchment-lined baking sheet

Add shredded cheese to each slice.

Shredded vegan Parmesan cheese added to each slice

Bake for 5 more minutes.

Then, switch to your oven's broil setting and broil for 1-2 minutes until edges of the bread slices turn golden brown.

It is very important to keep an eye on them so they don't burn.

Top with fresh, chopped basil and serve.

Can I leave off the Parmesan?

Yes, if you prefer, you can leave off the cheese and the bruschetta will still be delicious without it.

Can I omit the oil?

Yes, you can omit the oil; however, the flavor does complement the balsamic tomato mixture nicely.

It also helps crisp up the bread. But, you can definitely make this without it.

Just skip that step and bake the bread slices dry until lightly toasted before adding the tomato mixture.

What about the leftovers?

The bruschetta is best eaten right away; however, leftovers can be stored in the refrigerator for up to 3 days and are best reheated in a 400° F oven until warmed.

More appetizer recipes

close-up of pieces of bruschetta on a white serving plate.

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5 from 1 vote

Baked Balsamic Bruschetta

This Baked Balsamic Bruschetta is the perfect party appetizer! Lightly-oiled gluten-free bread is topped with a balsamic-marinated mixture of tomatoes, garlic and onion and sprinkled with Parmesan and fresh basil for a delicious flavor combination.

Course Appetizer

Cuisine American, Gluten-Free, Italian, Vegan

Keyword bruschetta, dairy-free, gluten free, tomatoes, vegan, vegetarian

Prep Time 10

Cook Time 11

Marinating Time 2

Servings slices (approximately)

Calories 45kcal

Author Sireesha A.

Ingredients

4 medium-sized ripe tomatoes, diced (I used "on the vine" tomatoes)
½ cup finely chopped sweet onion
2 cloves garlic, finely chopped
Salt to taste
½ cup balsamic vinegar
1 Gluten-Free Baguette (I used Schar brand; feel free to use a traditional baguette if not avoiding gluten)
2 tablespoon extra virgin olive oil
2 tablespoon shredded Parmesan cheese, traditional or vegan (I used Follow Your Heart brand vegan Parmesan style shreds)
Chopped fresh basil, to taste

Instructions

Add tomatoes, onion and garlic to a container with a tight-fitting lid. Add salt to taste and balsamic vinegar. Stir to combine. Marinate in the refrigerator for at least 2 hours (you can marinate for up to 24 hours).
When you are ready to make the bruschetta, preheat oven to 425° F and line a baking sheet with parchment paper.
Heat a non-stick pan over medium-high heat. Add the tomato mixture to the pan and saute until the balsamic vinegar has reduced, approximately 7-10 minutes, stirring frequently. Set aside until ready to use.
Slice bread into approximately ½ inch thick pieces and arrange in a single layer on the parchment-lined baking sheet.
Using a silicone pastry brush, lightly brush olive oil onto each slice. Bake for 5 minutes until lightly toasted.
Top each slice with the tomato mixture until used up. Then, top with the shredded cheese.
Bake for 5 more minutes. Then, switch to your oven's broil setting and broil for 1-2 minutes until edges of the bread slices turn golden brown. Keep an eye on them so they don't burn. Top with fresh, chopped basil and serve.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Suggested Equipment/Tools

Silicone Pastry Brush

Notes

Bruschetta is best eaten right away; however, leftovers can be stored in the refrigerator for up to 3 days and are best reheated in a 400° F oven until warmed.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition calculation was made using Schar brand bread and Follow Your Heart Parmesan style shreds.

Nutrition

This post originally appeared on Watch Learn Eat on March 31, 2015. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.