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Appetizer • Italian

Homemade Balsamic Bruschetta Recipe

Bites of fresh plum tomatoes soaked in homemade balsamic vinaigrette with fresh basil over crunchy, toasted baguette - your guests will stay for the entree but leave talking about the appetizer!

4.5 from 152 votes
42 mins
Total Time
24
servings
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Homemade Balsamic Bruschetta

How to Make the Best Homemade Balsamic Bruschetta

Bruschetta is the perfect appetizer when you want to impress guests without spending hours in the kitchen. This homemade balsamic bruschetta combines the bright, fresh flavors of ripe tomatoes with a rich and tangy balsamic vinaigrette that will have everyone asking for the recipe.

The secret to exceptional bruschetta is starting with quality ingredients and giving them time to meld together. The homemade balsamic vinaigrette—made with extra virgin olive oil, aged balsamic vinegar, minced shallots, and fresh garlic—creates a complex flavor base that elevates simple tomatoes into something restaurant-worthy. Fresh basil adds an aromatic finish that truly makes this dish shine.

Toast the baguette slices until they’re golden and crispy, then top each one with the tomato mixture just before serving. The optional fresh mozzarella adds a creamy richness that complements the briny tomatoes perfectly. This appetizer is always a crowd-pleaser at gatherings and never fails to disappear quickly from the table.

Homemade Balsamic Bruschetta

Homemade Balsamic Bruschetta

Bites of fresh plum tomatoes soaked in homemade balsamic vinaigrette with fresh basil over crunchy, toasted baguette - your guests will stay for the entree but leave talking about the appetizer!

4.5 from 152 votes
CourseAppetizer
CuisineItalian
Keywordeasy appetizers for entertaining, fresh bruschetta, italian appetizers
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Servings24 servings
Calories103kcal
AuthorChristina Hill
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Ingredients

Balsamic Vinaigrette

Tomatoes & Assembly

Instructions

Balsamic Vinaigrette

  1. Whisk together the olive oil, balsamic vinegar, minced shallots, minced garlic, dijon mustard, and ½ teaspoon salt in a bowl.
  2. Let the vinaigrette sit for at least 15 minutes to allow the flavors to meld.

Tomatoes

  1. Dice the plum tomatoes and place in a large bowl.
  2. Pour the balsamic vinaigrette over the tomatoes and toss gently to combine.
  3. Add the fresh basil chiffonade and remaining ½ teaspoon salt. Gently toss again and let sit for 10-15 minutes.

To Assemble

  1. Brush both sides of the baguette slices lightly with extra virgin olive oil.
  2. Toast the baguette slices in a 400°F oven or toaster oven for 3-4 minutes until golden and crispy on the edges.
  3. Let the toasted bread cool slightly, then top each slice with a generous spoonful of the tomato mixture.
  4. Add a small piece of fresh mozzarella if desired and serve immediately.

Notes

  • The balsamic vinaigrette can be made up to a day in advance and stored in the refrigerator.
  • The tomato topping is best assembled no more than 30 minutes before serving to prevent the bread from getting soggy.
  • For a prettier presentation, use a slotted spoon to top the bruschetta, allowing excess vinaigrette to drain back into the bowl.
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