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Tomato Bruschetta

Tomato Bruschetta With Balsamic Glaze _edited.jpg

12 Servings   |  25 Minutes   |   45 Calories



  • 20 oz. tomatoes

  • 1 tsp. olive oil

  • 1/4 tsp. salt

  • 1/8 tsp. pepper

  • 1/8 tsp. garlic powder

  • 1/8 tsp. onion powder

  • 1 baguette (long)

  • 2 Tbsp. olive oil

  • 12 basil leaves

  • Sue's Balsamic Glaze, 18 Year Traditional



  1. Preheat the broiler. Rinse the tomatoes and pat them dry. Cut the tomatoes into 1-inch pieces and add them to a medium bowl.

  2. Add a teaspoon of olive oil and the seasonings to the tomato salad. Toss with a spoon to mix.

  3. Prep the basil by rinsing the leaves and patting them dry. Stack a few leaves at a time, roll them up the long way, and slice them into ribbons. Set them aside.

  4. Diagonally slice the baguette into ½-inch thick pieces. You will end up with about 24 slices. Place the bread slices on a baking sheet and broil them until the top is just getting browned. Flip over the bread and brown the other side. (Keep your oven light on and watch the bread as it broils, making sure it doesn't burn. You might just need a minute per side.)

  5. Remove the bread from the oven and place two tablespoons of olive oil in a tiny bowl. Brush the bread slices with the oil.

  6. Top the baguette slices with some tomato salad and garnish with basil ribbons. Place the bruschetta in a serving platter and drizzle 18 Year Traditional SBG all over the top.

  7. Serve at room temperature within two hours and refrigerate the leftovers in a sealed container. Leftovers are best by the next day but can keep for up to three days.


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