How to Make Homemade Bruschetta
One of my favorite appetizers to make is bruschetta! It is so delicious and easy to whip up for guests. It’s perfect to make for the holidays. Make sure to check out all our appetizer recipes, too!
If you are having a small get together you can top it with the bruschetta yourself or leave the bowl next to the sliced toasted bread with balsamic reduction for them to drizzle on. I love the Alessi brand from Target if i’m lazy!
How do I make homemade balsamic reduction glaze?
Pour a cup of balsamic vinegar into a saucepan and heat it until it starts to slowly simmer. It’s a long process before it turns into a syrupy glaze. It will continue to thicken as it cools so remove it from the heat when it starts to look thick.
- 12 oz Baguette sliced
- 4 Roma Tomatoes
- 1 tbsp Balsamic Vinegar
- 3 tbsp Extra Virgin Olive oil + Olive oil spray for baking
- ¼ cup Basil chopped or thinly sliced
- 3 cloves Garlic minced
- 1 tsp Salt
- ½ tsp Pepper
- ½ tsp Garlic powder
- Balsamic vinegar reduction (optional)
- In a skillet, add the olive oil and garlic over medium heat. Stir until fragrant but not burnt.
- In a bowl, pour the olive garlic oil into it and let cool.
- Dice the roma tomatoes and slice the basil.
- Slice the baguette into ½ inch pieces then set on a baking sheet.
- Spray some olive oil onto the bread then sprinkle with half the garlic powder.
- Broil in the oven for 2-3 minutes.
- Flip the bread over, spray with olive oil/garlic powder and broil for another 2-3 minutes until golden brown.
- Add the tomatoes, basil, salt, and pepper to the cooled olive oil bowl and stir.
- Serve it on top of the slices of bread.
- You can leave balsamic vinegar reduction out for guests to drizzle on their own. If you add it too early the bread will get soggy. It's not necessary but I love the extra flavor!