Classic Bruschetta with Balsamic Glaze

By Jessica Hylton - - Updated

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

A row of bruschettas on a wooden board.

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?

Three bruschettas on a wooden board.

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.

Bruschetta's on a wooden board drizzled with balsamic.The 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?

 Montage of bruschetta with Balsamic Glaze on wooden boards.

A row of three bruschetta on a wooden board.

Classic Bruschetta with Balsamic Glaze

Loaded with fresh, juicy tomatoes, this classic Bruschetta with Balsamic Glaze is the perfect appetiser for hot summer days!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Course Appetizers, Jams, Sauces, Dips & Spreads, Sauces
Cuisine Italian


  • 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.


Calories: 194kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 708mg | Potassium: 127mg | Fiber: 1g | Sugar: 8g | Vitamin A: 384IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg
by Jessica

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Recipe Rating


  1. Holy moly does that look good!

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

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

  4. 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!

  5. 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!

  6. 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!

  7. Kelly says:

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

  8. 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?

  9. 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!

  10. Linda says:

    This looks yummy. I love anything with balsamic.

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