Heirloom Tomato Bruschetta with Homemade Sauce

Heirloom Tomato Bruschetta with Homemade Sauce


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This version of bruschetta uses red and yellow grape tomatoes topped on fresh baguette slices and drizzled in a homemade balsamic glaze. This bruschetta is a simple but sophisticated appetizer.

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Time needed

30 min preparation + 15 min cooking

Serving Size / Yield

12 servings


  • 1 baguette
  • 1 pint red grape tomatoes
  • 1 pint yellow grape tomatoes
  • 5 minced cloves garlic
  • 4 tablespoons olive oil
  • 16 basil leaves
  • 1 stick butter
  • Salt and pepper
  • ½ cup balsamic vinegar
  • 2 tablespoons sugar
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper

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Heat the olive oil in a skillet over medium-high heat and then add the garlic. Pour the garlic and oil into a bowl to remove it from the heat. Halve the tomatoes lengthwise and add them to the garlic and oil bowl. Sprinkle with salt and pepper and toss to combine. Cut the baguette into slices and melt 4 tablespoons of butter in a large skillet. Cook half the bread in the skillet on both sides until golden brown. Repeat with 4 tablespoons of butter and the other half of the bread.

Heat the balsamic vinegar, sugar, sea salt, and pepper over medium heat in a pot and allow the glaze to thicken for 5 minutes. Remove from the heat. Spoon the tomato bruschetta over the baguette slices and drizzle balsamic glaze over everything.

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