Balsamic Bruschetta Recipe
Balsamic vinegar adds a delicious zip to easy bruschetta.
Charred Italian bread is topped with creamy goat cheese and a mixture of strawberries and balsamic vinegar. This makes the perfect start or end to an Italian feast.
Good recipe. I used plum tomatoes from my garden and there was no problem with too much liquid. Fresh basil from garden too. I did add some chopped onion. I made the day before and refrigerated. I roasted garlic, added olive oil and spread that on my bread to toast. I kept the toast the bruschetta separate that let people put their own on.
THIS WAS SOOOO GOOD. We ate it with grilled chicken, spinach, and feta cheese in as a wrap. Sophisticated, yet even the kids loved it. We will be making this again. We used to buy bruschetta from Sam's Club for $$$, but I was able to make the same amount, that tasted BETTER, for well under half the price.
We make this often, especially in the summer because it is great with a frosty cold beer. Instead of mincing the garlic, I like to put the cloves through my garlic press so the great garlic flavor blends with the other ingredients. Also, for an extra kick, spread some soft goat cheese on the warmed baguette slices before scooping on the bruschetta. Heaven.
Not bad, but not flavorful enough. Use more balsamic vinegar, and add chopped red onion. Let everything (except the parm cheese) sit covered in the fridge for at least 2 hours before serving. Also, use grated parm cheese instead of shredded and sprinkle it on at very end. Also, is great with fresh mozzarella cut up into little cubes : )
1st time ever making Bruschetta and my husband loves it! We love garlic so I used 8 garlic cloves. This also tasted well for breakfast on toasted English Muffins with eggs.
I started making something similar to this last summer but I used home grown tomatoes that I roasted first and combined with carmelized onions. I combined with the garlic, cheese, and balsamic and then put that on toasted bread.