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Tomato Bruschetta with Balsamic Glaze

Grilled baguette toasts topped with ripe tomatoes, basil, garlic and olive oil, with a drizzle of balsamic glaze.

By Wanda Oyola 50 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Grill-marked baguette toasts topped with diced tomatoes, basil and garlic in olive oil, drizzled with balsamic glaze on a long platter.

Bruschetta is one of the simplest and best Italian appetizers: slices of bread toasted on the grill, rubbed with garlic and piled with juicy tomatoes, fresh basil and good olive oil. A drizzle of sweet, syrupy balsamic glaze on top makes it a crowd favorite.

The Thermomix® TM7™ chops the garlic and basil and then the tomatoes in just a couple of seconds, so you get chunky pieces instead of a sauce. The bread gets its grill marks in a grill pan on the stove, and a quick balsamic reduction simmers in a small saucepan while the tomatoes rest.

Made in the Thermomix® TM7™

Tomato Bruschetta with Balsamic Glaze

Makes: About 18 toasts

  • Prep20 min
  • Cook15 min
  • Total50 min
  • Serves6

Ingredients

For the balsamic glaze

For the topping

For the toasts

Instructions

  1. For the glaze, simmer the balsamic vinegar and brown sugar in a small saucepan on the stove over medium-low heat 8 to 10 minutes, until reduced by half and syrupy. Let it cool; it thickens as it cools.
  2. Place the garlic and basil in the mixing bowl and chop 3 sec/speed 7. Scrape down the sides with the spatula.
  3. Add the tomatoes and chop 2 sec/speed 4. Check the size: you want chunky pieces. If needed, chop 1 sec/speed 4 more.
  4. Add the olive oil, salt and pepper and mix 5 sec/reverse/speed 2. Transfer to a bowl and let it sit 15 minutes so the flavors come together.
  5. Heat a grill pan on the stove over medium-high heat. Brush the bread slices with olive oil and toast them 1 to 2 minutes per side, until they have grill marks. Rub one side of each toast with the cut garlic.
  6. Just before serving, spoon the tomatoes onto the toasts with a slotted spoon, leaving the extra juice behind. Drizzle with the balsamic glaze and garnish with small basil leaves.

Tips

  • Top the toasts at the last minute so the bread stays crunchy.
  • No time for the glaze? Use a store-bought balsamic glaze.
  • When Roma tomatoes are not at their best, use cherry tomatoes: they are sweet all year. Halve them before chopping.

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