Bruschetta with Balsamic Glaze Drizzle


  • 8 Plum Tomatoes (diced)
  • 1/3 Cup of Fresh Basil
  • 1/4 Cup of Parmigiano Reggiano
  • 2 Cloves of Garlic (minced)
  • 1 Teaspoon of Olive Oil
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper
  • 1 French Baguette Sliced and Lightly Toasted

For the Balsamic Glaze

1/4 Cup of Brown Sugar
1 Cup of Balsamic Vinegar


  1. Mix theĀ  oil, basil, garlic, salt and pepper
  2. Add tomatoes
  3. Sprinkle with cheese
  4. Refrigerate at least 1 hour

In the meantime make the glaze and allow it to cool

For the Glaze

  1. Place the vinegar and sugar in a saucepan on medium low heat and stir until it is thick enough to drizzle
  2. Just before you are ready to serve
  3. Cut bread into slices; toast under broiler until lightly browned.
  4. Top with a little of the tomato mixture
  5. Top with the basil and them a little more tomato
  6. Drizzle the cooled glaze on top.