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.
2tablespoonshredded Parmesan cheese, traditional or vegan(I used Follow Your Heart brand vegan Parmesan style shreds)
Chopped fresh basil, to taste
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.
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.