Bruschetta with Balsamic Glaze

Bruschetta with Balsamic Glaze (ready in about 20 mins, makes 6 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Yield: 6 servings
Total time: ~20 mins
Cuisine: Italian
Course: Appetizer, Lunch and Snack, Side Dish

SIMM Recipe

Shop It

Produce

[ ] 6 ripe tomatoes
[ ] 1 head garlic
[ ] 4–5 branches fresh basil

Pantry

[ ] 1/4 cup olive oil, plus 1 tbsp
[ ] 3/4 tsp sea salt
[ ] 1/2 tsp ground black pepper
[ ] Balsamic glaze, to taste (about 2–3 tbsp)

Bakery

[ ] 1 French loaf

Mise It

Tomato Mixture (Medium Bowl)

1 tbsp olive oil
1/2 tsp ground black pepper
3/4 tsp sea salt
2 cloves garlic, pressed
4–5 basil branches, leaves only, thinly sliced
6 ripe tomatoes, quartered, seeded, and briefly buzzed

Bread (Large Baking Sheet)

1 French loaf, cut into 1/4-inch slices

Garlic Rub (Mini Bowl)

2 garlic cloves, cut in half lengthwise

Oil for Bread (Mini Bowl)

1/4 cup olive oil

Finish (Bottle)

Balsamic glaze, to taste, about 2–3 tbsp

Make It

🛠️ Tools: large baking sheet, small food processor, silicone brush, oven

Adjust the top rack to the top position and preheat the oven.
Combine the 1 tbsp olive oil, black pepper, sea salt, pressed garlic, sliced basil, and buzzed tomatoes in a medium bowl, then set aside.
Brush both sides of all bread slices with the 1/4 cup olive oil until coated.
Bake the bread slices until lightly browned, working in batches if needed.
Remove the toasted bread from the oven.
Rub the tops of the toasted bread slices with the cut garlic cloves, then set aside.
Spoon the tomato mixture evenly onto the toasted bread just before serving so the bread does not get mushy.
Drizzle with balsamic glaze to taste.