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Fresh Tomato Bruschetta with Balsamic Reduction is the perfect summer appetizer! It’s a fresh tomato bruschetta tossed with light, lemony basil, garlic olive oil, crunchy bread, and drizzled with a sweet balsamic reduction!
Scale
Ingredients
- 2–3 tablespoons of olive oil
- 3 garlic cloves, minced
- 1/2 cup of balsamic vinegar
- 1 pint of cherry tomatoes, halved
- 1 pint of yellow cherry tomatoes, havled
- 1/2 cup of basil, chiffoned {thinly sliced}
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 loaf of crunchy bread, sliced
- olive oil
- Balsamic Reduction
Instructions
- Make Balsamic Reduction.
- Heat small skillet to medium low heat, add 2-3 tablespoons of olive oil to pan.
- Next add minced garlic cloves.
- Saute for 2-3 minutes on low, do not burn! As soon as it becomes fragrant remove it from the heat.
- In a small bowl, add halved cherry tomatoes, halved yellow cherry tomatoes, basil, salt, pepper, and garlic olive oil.
- Toss to coat everything. Season with salt & pepper to taste.
- Heat a large saute pan to medium high heat. Add 1 tablespoon of olive oil to pan then add slices of bread. Saute each slice for 2-3 minutes on each side, until toasted. Repeat process until all bread is toasted.
- Serve fresh tomato bruschetta with balsamic reduction.
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