Classic Bruschetta
With juicy fresh tomatoes and an irresistible sweet-and-tangy balsamic glaze, this classic bruschetta recipe is always a crowd-pleaser!
Ingredients
Bruschetta:
- 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:
- ½ cup balsamic vinegar
- 2 tablespoons sugar
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- herbs for garnish
Instructions
Bruschetta
- 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 fresh hot slices with 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 overly 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.
Notes
To store: Keep the focaccia in an airtight container at room temperature for 2 to 3 days. Refrigerate the tomato topping for 2 to 3 days and the balsamic glaze for up to a month.
Nutrition
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