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Appetizers

Classic Bruschetta with Balsamic Reduction

Bruschetta is an easily-made appetizer consisting primarily of fresh tomatoes and basil along with onion and garlic served on a crisp crostini.
Course Appetizer
Cuisine Italian
Keyword antipasto, bruschetta, bruschetta with balsamic reduction
Servings 12
My Island Bistro Kitchen Barbara99

Ingredients

For Balsamic Reduction (optional)

  • 2/3 cup high quality dark balsamic vinegar
  • ½ tbsp brown sugar
  • Pinch fine sea salt

For Crostini Toasts:

  • 1 French baguette (or other long bread), sliced on the diagonal, into slices 1/3” - ½“ thick
  • 2-3 tbsp olive oil
  • ¼ - ½ tsp garlic salt mixed with the olive oil

For Bruschetta Topping:

  • 1 lb plum tomatoes, diced small (seeds and gelatinous material removed and discarded)
  • 2 tbsp red onion, diced small
  • 1-2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1½ tsp white or rosé balsamic vinegar
  • ¼ tsp fine sea salt
  • Fresh cracked pepper, to taste
  • 1 tbsp olive oil
  • Apx ¼ cup fresh basil, chopped into ribbon strips (chiffonade cut)
  • Crumbled Feta

Instructions

Method for Balsamic Reduction:

  1. Over medium heat, bring the balsamic vinegar, brown sugar, and salt to a boil then reduce heat to simmer. Whisk mixture frequently, simmering until it has reduced to about one-half and thickened enough to coat the back of a spoon. Cool, then transfer to a small plastic squeeze/squirt bottle.

Method for Crostini Toasts:

  1. Preheat oven to 400°F.
  2. Slice the bread, cut on the diagonal, into slices apx. 1/3” – ½“ thick
  3. Mix 2-3 tbsp olive oil and ¼ - ½ tsp garlic salt together in small bowl. Using a pastry brush, brush both sides of each bread slice with the olive oil. Place bread slices, single layer, on foil-lined, rimmed baking sheet. Toast the bread in the oven, flipping the slices partway through, until bread is toasted golden brown – apx. 8-12 minutes in total.

Method for the Bruschetta Topping:

  1. In medium-sized bowl, mix the diced tomatoes, red onion, garlic, 1 tbsp of olive oil, balsamic vinegar, and salt and pepper together. Let mixture stand for 15-20 minutes then drain off excess liquid. Add the remaining tablespoon of olive oil, and basil. Stir. Transfer mixture to serving bowl.

To serve:

  1. Top crostini with tomato mixture and sprinkle with crumbled Feta. If desired, drizzle lightly with balsamic reduction. Serve immediately.

Recipe Notes

Yield: Apx. enough for 10-12 crostini

[NOTE: Actual yield will depend on size of French baguette or other long bread used and thickness of slices]

 

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