Easy TOMATO BRUSCHETTA on Crostini

This homemade balsamic tomato bruschetta recipe is so fresh! Add high-quality balsamic vinegar to ripe cherry tomatoes, garlic, shallot, fresh basil, and top onto crispy crostini for a quick and easy appetizer. Ready in just 15 minutes!

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⏱️JUMP TO:
0:00 Intro to Bruschetta
0:14 How to Make Crostini
1:37 Bruschetta Tomato Mixture
6:37 Assembly
7:08 Taste Test
7:57 Bloopers

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Today we are making my tomato balsamic 
bruschetta on crostini. It is loved by readers. It’s perfect to bring to 
gatherings because it’s naturally vegan, but it’s so flavorful that everybody’s 
going to love it. Let’s get started. Let’s make the crostini. I’ve got a 
massive baguette here. We’re going to slice it up. You’ll probably want around 16 to 
18 slices, but it’s a really flexible recipe. All right, let’s get this out of the way. 
Over there. Now for the olive oil. So, I like to just lightly drizzle olive oil 
on each side. You don’t need too much, but just enough so that the slices 
are going to toast up nicely. And then flip them over and we’ll do the same. Okay. And the light drizzle is great because now 
we’re just going to swish them around the pan a little bit to spread it around. Of course, if you 
want to be really professional, you could use a pastry brush to spread it around, but this is just 
so easy and you don’t have to wash an extra dish. Now we’ll pop them in the oven to get crispy on each side. So we’ll flip 
them about halfway through. Now for the tomato mixture, we’ve got some cherry 
tomatoes here. You could also use grape if it’s what you can find. Now the key with the tomatoes, 
okay, hang on. What do I want to say? Now, using cherry tomatoes reduces the juiciness 
that’s going to be in the mixture. If you have extra juicy tomatoes, I’d recommend either 
just taking out that like mushy seedy part so that your mixture isn’t too juicy or placing 
the chopped tomatoes over a strainer and that will help that excess liquid drain out so 
that the tomato mixture isn’t overly wet. Dice it up in a small dice and use a serrated 
knife because that will really cut through the skin of the tomato without smashing it. Okay. 
And then we’ll continue until we’ve got about two cups. This is a really forgiving recipe, so 
you can absolutely, you know, adjust it as needed. Next up, we’re going to chop the shallot. 
You’ll need about a tablespoon, but again, this recipe is super forgiving. So, add 
as much or as little as you like. And just make sure it’s really finely diced so that it 
incorporates really well into the tomatoes. All right, it’s getting to me. Okay, add the shallot to the tomatoes and then 
go wipe your eyes. All right, I’ll be back. All right, I’m recovered from the shallot. So, now 
it’s time for garlic. Add about three garlic cloves to this recipe. You know, I do love my 
garlic press, but I’m going to finally chop them, mostly because my garlic press is dirty. Um, 
now this recipe is my mom’s, technically. She would make this all the time growing up 
for parties and she’s a huge fan of flavor. It’s probably where I get it. Loves garlic. 
So, yeah, there’s three raw garlic bulbs in this bruschetta. But I think that’s what makes it 
super freaking delicious. So, chop it pretty fine. So, now we’re going to add it in as well. And now 
for the basil. So, I like to do about a half cup. Yes, this basil is looking a little sad. It 
didn’t quite fair so well in my cup of water, but that’s okay because we are just going to slice 
it up and no one will be able to tell. Now, to cut it into really fine strips, an easy way to do it 
is to pile the basil all together. So, I’ll do this a couple times since I have so much. Roll it 
up as well as you can. And then thinly slice it. Voila. All right. Now, the thing that is going to 
set your bruschetta apart from all the others is a super high-quality balsamic vinegar. Trust me, 
don’t buy the stuff at the grocery store. Not to sound pretentious, but it actually matters 
here because it adds the most flavor. So, I recommend an aged balsamic like this one is an 
18 year, an 18-year-old. Sounds kind of weird, I know. Um, even like a 25-year-old aged 
balsamic. It’s truly like what’s going to take your bruschetta over the top. So, we’ll add 
about 2 tablespoons. It should be nice and thick and like almost syrupy. And then on a similar 
note, a high quality olive oil will also just really make sure that it’s all really great. 
And then a little salt naturally. Then we’ll stir it up. Get everything soaked together. Oh, 
it’s so pretty. Smells so good, too. Okay, so I would recommend taking a little taste test. Just 
grab a tomato. And obviously, the longer it sits, the more the flavor develops. It’s great. It just 
needs a little more salt. But don’t let it sit too long because those tomatoes are going to get 
juicy and then it’s going to get really liquidy. Okay. All right. Let’s top the crostini. And then if you want to take a little drizzle 
of that balsamic that’s pooling at the bottom, it’ll soak into the bread. 
It’s just so good. My gosh, I cannot wait to dig in. This is seriously one 
of my favorite recipes and it smells so good. Mhm. This is a lot of chewing. It’s 
perfection. The bright tomatoes, all that basil, that high quality balsamic 
paired with the punchy shallot and garlic. While it’s the perfect summer appetizer, it’s 
also great around the holidays. There’s really no wrong time to make it. Find the full recipe 
at forkintheitchen.com and I will see you back here next week for another meatless meal that 
everyone will love. Until then, happy eating. So good. Hold on. Are they ready?