Bruschetta with Balsamic Glaze

Bruschetta is a winner the appetizer contest¬† – because it’s the trifecta of yum.

  • Bread.
  • Cheese.
  • Wine.

Oh the wine? There’s more to come on that.

The bruschetta I make comes together with few ingredients and is ready very quickly when you need to keep the Hanger at bay. I whip up a quick balsamic glaze to drizzle over the top and it looks like something out of a Martha Stewart magazine. Best part? You most certainly do NOT have to be Martha Stewart to put this together.


For the Bruschetta

  • 1 baguette (I like to use French bread but you can even use slices of Good Bread in a pinch)
  • 1 pint of grape tomatoes
  • Parmesan cheese
  • 2-3 cloves of garlic
  • pinch of salt
  • olive oil

For the Glaze

  • 1/4 balsamic vinegar
  • pinch of brown sugar

Utensils Needed

  • Paring knife
  • Bread knife
  • basting brush (optional)
  • mixing bowl
  • garlic press
  • small sauce pan
  • cookie sheet

Make It

    1. Preheat oven to 350
    2. Slice bread into angles
    3. Use basting brush to lightly wash the bread in olive oil. Don’t have a basting brush? Take a spoon and drizzle oil onto the bread.
    4. Optional Step: Sprinkle a tiny bit of cheese on the bread
    5. Put bread in oven for 5 minutes or until it is lightly toasted.
    6. Cut grape tomatoes into halves or quarters
    7. Use garlic press to mince the garlic. Don’t have a garlic press? Use the pairing knife to finely chop the garlic. Then go buy a Garlic Press¬†because life is too short o be mincing garlic.
    8. Begin making balsamic glaze: in a small sauce pan bring balsamic vinegar (and brown sugar if using) to a simmer. When it begins to thicken, turn the stove off. You can let this simmer while you are doing the last few steps with the bread.
    9. In small mixing bowl, combine tomatoes and garlic. Throw in your pinch of salt and a tablespoon of olive oil.
    10. Remove bread from oven, top bread pieces with a spoonful of tomato mixture; more or less to your taste.
    11. Sprinkle as much or little Parmesan cheese on top of tomato mixture.
    12. Put back into oven for an additional 5 minutes or until cheese is melted.
    13. Top bruschetta with glaze – take the sauce pan and pour lightly and evenly over the bread.


You know what makes me really sad? When you read about delicious food and the writer doesn’t suggest a wine pairing. Well, here it is: go find yourself a bottle of Chianti. No, I don’t have a specific brand because I’ve only bought a few bottles in my life and honestly the selection was limited where I was looking.

Chianti is a dry, red Italian wine that does pair well with a lot of food. Open your bottle when you begin making the bruschetta to let it “breathe.” Letting wine breathe is like stretching when you get up from a long car ride. It’s necessary.

Do you have a special way that you make bruschetta? Different toppings? Leave me a comment!


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