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Balsamic Bruschetta

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Balsamic Bruschetta

  • Veg
  • 30 mins
  • Serves 8
  • Easy


  • For Bruschetta :

  • For Balsamic Glaze :


The scrumptious balsamic bruschetta makes the perfect light appetizer that can impress your friends or the guests. This dish is flavorsome, hearty and very easy to make.

So, get its quick-to-make recipe from here.

Health Benefits

The addition of extra virgin olive oil in the bruschetta contains unsaturated fat which is heart-healthy and prevents unnecessary weight gain. Also, the olive oil keeps the cholesterol levels in balance.

Olive oil contains nutritional vitamin E and vitamin K. Vitamin E boosts the immunity system and plays a key role in healthy skin and strong eyesight. On the other hand, vitamin K keeps the both heart and bones strong and healthy.

The main vegetable ingredient in bruschetta is tomato which is a highly nutritional vegetable. It is a rich source of various minerals and vitamins. According to research, a single tomato can provide about 40% of the vitamin C which can help with urinary-tract infections, hyper-tension and several other things.

Furthermore, tomatoes contain vitamin A which improves the vision. It also aids in digestion. Eating tomatoes can improve digestion.

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How to Make Balsamic Bruschetta

  1. Cut the tomatoes into small cubes. Place them in a bowl with olive oil, salt and pepper. Mix them thoroughly until well combined. Set it aside.
  2. Now slice the focaccia loaf into thin slices as a base for the bruschetta.
  3. To make the balsamic glaze, heat a pot over medium high temperature.
  4. Add the balsamic vinegar, sugar, fine sea salt, ground black pepper and fresh herbs. Stir all the ingredients, until well mixed. The glaze begins to thicken quickly so watch carefully. As the glaze thickens, which will take hardly 5 minutes, remove the pot from the heat.
  5. Medium heat the fry pan. Toast the slices of focaccia loaf for 2 to 3 minutes until well-toasted.
  6. Gently brush the freshly hot slices with the garlic.
  7. Top them up (one by one) with the tomato mixture. Evenly spread it with the prepared balsamic glaze.
  8. Serve hot immediately and enjoy!


  • Bruschetta originated in Central Italy in the 15th
  • According to Marcella Hazan – an Italian cook, the origin of the dish traces back to the ancient Rome.
  • It is a menu staple in all the Italian restaurants.
  • Bruschetta is known as fettunta in Tuscany.

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