Loaded with fresh, juicy tomatoes, this classic Bruschetta with Balsamic Glaze is the perfect appetiser for hot summer days!

Loaded with fresh, juicy tomatoes, this classic Bruschetta with Balsamic Glaze is the perfect appetiser for hot summer days! #vegan #appetiser #meatless

The days of summer are getting hotter already, alright. I spent about 10 minutes outside this week and it was pretty hot! The kind of heat that warrants an endless supply of sangria followed by diving into a cold pool. The thought alone is cooling me down. Oh, don’t worry, I already thought of a snack option when you get out of that pool, and it’s Bruschetta with Balsamic Glaze.

I’ve had a bruschetta obsession for quite a while, so much so that I’ve even incorporated it into dinners! There’s an italian restaurant here that for the past few weeks, we’ve been ordering the same meal from. Okay, I’ve been ordering the exact same meal from. Bruschetta with Balsamic Glaze and Shrimp Scampi – I’m kind of obsessed. One day I was craving it so much then it hit me, wait, why aren’t we making me this at home?

Loaded with fresh, juicy tomatoes, this classic Bruschetta with Balsamic Glaze is the perfect appetiser for hot summer days! #vegan #appetiser #meatless

This appetiser took less than fifteen minutes to come together. Mr. Bakes chopped the tomatoes, I stood over the balsamic glaze and ‘tested it just in case’ and in ten minutes, it was ready to be devoured. We had a vegan focaccia loaf and sliced it on an angle to create the typical bruschetta shape, which actually provided a delicious array of herb-filled flavours. I wanted to be as traditional as possible to the original bruschetta so after brushing the bread with garlic, the next step was diced tomatoes, salt, pepper and olive oil. How could something so simple taste so delicious? The olive oil soaks into the loaf a bit, and I think we all know olive oil soaked bread is actually the best thing in the world.

Loaded with fresh, juicy tomatoes, this classic Bruschetta with Balsamic Glaze is the perfect appetiser for hot summer days! #vegan #appetiser #meatlessThe balsamic glaze was so simple. I added balsamic vinegar, two tablespoons of brown sugar, and salt and pepper. Seriously, the simplicity of this recipe blows me away. The glaze adds a delicious contrast to the tomatoes, and the sugar helps to tone down the bite of the vinegar. You honestly won’t be needing all of it for one set of bruschetta, but if you’re anything like me, you’ll need this on hand to put on top of basically everything.

In a nutshell these bruschetta babies are juicy, flavourful, loaded with fresh ingredients and vegan! So, after you’ve dived into your pool, and you have your sangria and bruschetta in hand, give me a call and invite me over, will ya?

 Classic Bruschetta with Balsamic Glaze! #vegan #meatless

Classic Bruschetta with Balsamic Glaze

Classic Bruschetta with Balsamic Glaze

Prep Time:
Cook Time:
Total Time:
Serves: 8-10
Category: Appetizers
  • 3 firm medium tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1 vegan focaccia loaf
  • 1 clove of garlic, cut in half
Balsamic Glaze:
  • 1/2 cup balsamic vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • herbs, for garnish
  • Dice tomatoes into small cubes, and place in a bowl with olive oil, salt and pepper. Toss to coat, and set aside.
  • Slice focaccia loaf into slices as a base for bruschetta.Toast the slices for about 3 minutes until toasted. Brush the freshly hot slices with the garlic.
  • Top with the tomato mixture, then balsamic glaze. Serve immediately.
Balsamic Glaze
  • In a pot over medium high heat, heat all the ingredients and stir. Watch carefully - the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes very thick very quickly so watch carefully.
  • Once glaze has thickened, remove from heat. Pour over the bruschetta. Top with herbs.
  • The glaze can be stored in the refrigerator once it has cooled down for at least a month.
Tags: Dairy Free, Egg Free, Nut Free, Vegan, Vegetarian Dairy Free, Egg Free, Nut Free, Vegan, Vegetarian
by Jessica

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  1. Olive oil soaked bread IS the best thing in the world. And so are pools and sangria. Can I come over????
    These bruschettas sound like the most perfect summer app. That flavor combo is heavenly!

  2. Gorgeous pictures, Jessica! I’m drooling over this bruschetta! Is it bad that I want some for breakfast?! I love how easy this is, too. Pinned!

    • Jessica says:

      Thanks Gayle! And no, I would eat this for breakfast too! haha

  3. this looks absolutely stunning!!!! loving the presentation and the recipe – pinned!

  4. Jessica, this looks like the best kind of food for a hot summer night! We are refusing to turn on our oven for the next little bit–we’ll definitely whip some of this lovely bruschetta up!

  5. Sangria, pool and bruschetta! Yes! Sign me up 🙂

  6. These are ridiculously amazing!! But now I just want the sangria, pool and some time with you and the sun!!!

    • Jessica says:

      Haha thanks Zainab! I will take the same, thank you! 🙂

  7. How amazing does this look! Beautiful photos. I want to eat it now 🙂

  8. Johlene says:

    These are beautiful! Perfect for tapas at a very stylish party! xoxo

  9. Ashley says:

    Gah balsamic glaze – I can just drink that stuff with a spoon. haha This sounds fantastic – I can never ever get enough bruschetta!

  10. Love the classics. While trying to make everything different and unique is great, the classics need more attention. This looks beautiful. Well done!

  11. Arpita@ TheGastronomicBong says:

    Jesicca, such a lovely and colourful bruchetta platter.. perfect party food… love the pictures too.. 🙂

  12. Beautiful photos. This looks like the perfect snack to use juicy tomatoes!

  13. Autumn says:

    Hmm, girl! This looks fantastic as usual. I can’t wait to get back to the US so I can get some good quality bread to make this one.

    • Jessica says:

      Haha thanks Autumn! Good to have you back on my blog 🙂 !

  14. I honestly don’t think you could go wrong with this, Jessica. The colours and tastes just shout out ‘Hello Summer, I’m here!’ don’t they? I adore bruschetta!
    Good luck with dealing with that heat. I would say you just need to keep a pool close at all times!

  15. I think I could eat this for BL&D all summer long. One of my favorite meals ever. Your photos are so bright and lovely. : )

  16. ela@GrayApron says:

    I love the balsamic drizzle! Great twist to the classic!

    ela h.

  17. I feel like I want to bury my face in that. Love the idea of a balsamic glaze.

  18. Oh, man. I LOVE bruschetta so much and nothing can beat the classics either! These look perfect Jessica, and that balsamic glaze? I kinda want to drink it. 😀 Pinned!

  19. Allison says:

    That balsamic glaze on top? OMG I AM DROOLING! Such a gorgeous recipe. This is exactly what I love to eat during the summer. Crispy, fresh, sweet, and savoury. Delish!

  20. marcie says:

    Your photos are gorgeous, Jessica — the bruschetta just look eye-poppingly good! 🙂 These look so fresh and tangy, and are such a great summer appetizer!

  21. Holy moly does that look good!

  22. This bruschetta looks amazing! I love the twist on this classic- so unique, but really delicious!

  23. These look amazing Jessica! Really pretty too! A simple classic for the win!!

  24. Jessica, I’m printing this out and making it for me ‘n the Hubs over the weekend. Bruschetta is the best and I haven’t had it in forever! Yours looks incredible. All those fresh, beautiful vegetables on top and that balsamic glaze! Be still my rumbling stomach! I can’t wait to eat this!

  25. I love simple, classic recipes! But the addition of focaccia makes this one stand out! Delicious! I want to reach through the screen and grab one! Thanks for the recipe Jessica!

  26. Bruschetta is one of those appetizers that I am powerless over. All of my favorite things – olive oil, bread, balsamic, juicy tomatoes – all together! I’m definitely going to make that glaze. Love that it stays for awhile in the fridge!

  27. Kelly says:

    Wow, this looks fantastic! I am a sucker for bruschetta and this sounds all kinds of amazing especially with the balsamic glaze!

  28. Maggie says:

    Holy cow. So, after “sandwiches,” “bruschetta” and “anything with balsamic glaze” are in a tie for my favorite food. You may have invented the world’s most perfect dish. Is it creepy that I’m hanging these pictures over my bed?

  29. Adrianne says:

    Hi, Jessica! These look simply amazing. So good, in fact, that I’ve chosen them as one of my appetizers for Thanksgiving dinner this year. Thank YOU for sharing!

    • Jessica says:

      Thank you so much Adrianne, that’s truly an honour! I hope you had an amazing Thanksgiving!

  30. Linda says:

    This looks yummy. I love anything with balsamic.

  31. Deb says:

    I just came across this recipe! I actually made it yesterday. While it was good, my hubby and I felt that there was too much ground pepper in it when you consider there is a teaspoon in the tomato mixture, and a teaspoon in the glaze. It was a bit overpowering. Next time I will cut the total pepper at LEAST in half. I also added a clove of minced garlic to the tomato mixture and let it sit all day. I used chopped basil as my herb before serving. Very good! Thank you for this easy, delicious recipe!

    • Jessica says:

      Hi Deb,

      Thank you so much! I agree – this is an old recipe and my pepper amounts are definitely out of whack. I’ve just adjusted it to reflect – thank you!!

  32. Lisa says:

    Made for football game yesterday and they cleaned them up! Not only did it look fantastic the taste was incredible. Thanks for the great recipe.

    • Jessica says:

      Hi Lisa,

      I’m so happy to hear that!! You’re so welcome and thanks for your feedback!

  33. Bee says:

    I love the flavor combination on this bruschetta! Such an easy and delicious appetizer!

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Thank you so much Bee. Thanks for your kind words!

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