Roasted Balsamic Bruschetta Recipe

Nothing goes better with a glass of red wine than bruschetta, a classic Italian appetizer that has become a common starter at restaurants. There are many ways to make bruschetta, but the most authentic version is made up of 4 simple ingredients — bread, tomatoes, basil, and salt. Such a simple combination is surprisingly flavorful and delicious. Today, we bring you a slight twist on a traditional bruschetta appetizer that features roasted tomatoes and balsamic vinegar. 

Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "Growing up in an Italian family, we consumed lots of fresh bread and tomatoes, so it's no wonder that bruschetta is one of my favorite appetizers to serve. Everyone loves this roasted balsamic version that combines the traditional tomato taste with a hint of sweetness from the balsamic vinegar. You might want to make extra because these are going to go quick."

To make this recipe, you'll need some baguette bread. "My favorite type of baguette to buy is the type that is half baked with the packaging fully sealed. This is so much more convenient because you can buy it a few days ahead, instead of the type that comes in the open brown paper wrappers," Hahn remarks. 

Then, you'll need some grape tomatoes, garlic cloves, and fresh basil. "Cherry tomatoes will work fine here, and if you can find the mixed heirloom tomatoes, those make a beautiful presentation," Hahn shares. The rest of the list is simple — some olive oil, salt, pepper, and balsamic vinegar. If you feel like getting fancy, you can pick up some flaky sea salt, like Maldon, for topping the bruschetta.

Start by preheating your oven to 350 F. Then, put the whole tomatoes in a large bow, along with the crushed garlic, olive oil, ½ teaspoon salt, and pepper. If you don't have a garlic press, you can finely mince the garlic. Transfer the tomatoes onto a parchment-lined baking tray, and cook for 45 to 55 minutes, until the tomatoes have browned, and take on a caramelized flavor.

While the tomatoes are roasting, you can get the bread prepped. On a large cutting board, slice the bread into ¼- to ½-inch-thick slices. Lay these out on a second baking tray, and put it in the oven about 10 minutes before the tomatoes are done. At this time, you can also slice the basil into thin slivers.

If you have timed it right, your bread should be nicely toasted when the tomatoes are done. Place 2 tomatoes on each slice of toasted bread, and smash them slightly. Top with freshly-chopped basil, a drizzle of the balsamic vinegar, and a sprinkling of salt. You may want to drizzle on additional olive oil, or top with some flaky sea salt. The roasted balsamic bruschetta is ready to serve. This bruschetta pairs well with grilled salmon, pasta arrabiata, or with a glass of red wine.