Best 6 Balsamic Bruschetta Recipes

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

BALSAMIC BERRY BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Toss 1 cup sliced strawberries, 2 tablespoons superfine sugar and 1 tablespoon balsamic vinegar; set aside 30 minutes. Mix 1/2 cup mascarpone cheese, 1/4 cup confectioners' sugar and a dash of vanilla extract. Spread the mascarpone mixture on the toast rounds; top with the berries and juices.

PROSCIUTTO, MELON, AND BALSAMIC VINEGAR BRUSCHETTA

Steps:

• Top toasts (do not rub with garlic or drizzle with oil) with thin slices of prosciutto and melon, such as cantaloupe. (Use a vegetable peeler or a mandoline for the fruit.) Drizzle with aged balsamic vinegar.

GRILLED BALSAMIC BRUSCHETTA CHICKEN

Steps:

• Preheat a grill pan over medium heat on the stove top. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
• In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.

BRUSCHETTA CAPRESE WITH BALSAMIC VINEGAR REDUCTION

Steps:

• 1. Cut tomatoes in half. Chop basil. Place in a bowl together. Put as much basil in as to your taste. Cut cheese into chunks or use round slices. Mix with tomato and basil. If doing round slices of mozzarella, set slices aside.
• 2. For the balsamic vinegar reduction: Add 1 cup of the vinegar to a small sauce pan. Add 1 tablespoon of sugar. Heat to boiling.
• 3. Lower the heat and simmer 10-20 mins. Depending on how flat a pan you use. (This seemed to take us forever! Or we were really hungry) The smell is very strong so ventilate using your stove's fan. Another thing we learned! The vinegar should reduce down to about 1/4 cup and be slightly thicker still. Now, pour into a heat resistant bowl as the mixture is hot and put in the refrigerator until cooled and thickened. About 10 mins. Should be like a thick syrup, if it's thicker, that's ok too. It all tastes good!
• 4. While you are cooling the reduction, set the oven to broil. Put the sliced baguettes on a cookie sheet and sprinkle the olive oil over the sliced baguettes. Not to saturate them, just to add flavor.
• 5. Stick in the oven and broil until they are crisp and brown. Watch them closely as they brown fast! Take them out when crisped and add the toppings.
• 6. Just pile the tomato, basil and cheese mixture on top of each slice. If using round mozzarella slices, put those on the bottom and pile the tomato and basil on top.
• 7. Now drizzle the cooled balsamic reduction on top. You don't need a lot as it packs a lot of flavor. Enjoy... SO GOOD!
• 8. To give an idea: A 1/2 loaf of a baguette made enough for 4 servings of 5 pieces each. (Depends on how long the baguette is) You can make ahead, except the broiled bagutte slices. The vinegar reduction and vegetable mix will keep for left overs. You can use the balsamic reduction on just about anything! Fruit, meats, vegetables. It is sweet and tangy.

BRUSCHETTA WITH GOAT CHEESE AND BALSAMIC REDUCTION

Steps:

• Turn on grill to 400 F degrees. In a medium bowl, combine tomatoes, onion, garlic, 1/4 cup olive oil, oregano, basil, and parsley. Season with salt and pepper. Mix everything together gently. Reduce balsamic vinaigrette to 4/5 and then add it into the tomato mixture. Mix it in gently. Adjust seasonings if necessary. Cut bread into 1-inch slices and brush with the reserved olive oil on both sides. Place bread slices on grill and cook on each side until grill marks are noticeable. Be careful, you don't want to burn the bread! Let bread cool and then spread with goat cheese, then top with tomato mixture. Serve immediately. Note- If goat cheese is not spreading easily, then you can just crumble it and sprinkle it on the bread.