Tomato Bruschetta (Without Balsamic Vinegar)
Juicy marinated tomatoes piled onto crisp, garlic-rubbed sourdough baguette, made without balsamic vinegar in just 15 minutes!
Servings: 18 Slices
Calories: 90kcal
Ingredients
Tomato Basil Topping
- 5 Roma Tomatoes diced
- 1 medium Red Onion diced
- ¼ cup Good Quality Olive Oil
- 2 Tablespoons Apple Cider Vinegar
- 3 cloves Garlic minced
- ½ teaspoon Flaky Sea Salt
- ½ teaspoon Black Pepper
Toasted Garlic-Rubbed Baguette
- 1 Sourdough Baguette
- 3 Tablespoons Good Quality Olive Oil
- 1 clove Garlic
Instructions
Tomato Basil Topping
- In a large mixing bowl, combine the diced tomatoes, diced red onion, olive oil, apple cider vinegar, minced garlic, flaky sea salt, and black pepper. Stir until everything is well combined and distributed throughout. Set aside.
Toasted Garlic-Rubbed Baguette
- Preheat the oven to 425°F (or heat a grill pan over medium-high heat). Slice the baguette into ½-inch thick slices and add them to a large mixing bowl.
- Drizzle with olive oil, tossing to fully coat each piece of the baguette. Arrange the oiled slices on a baking sheet and toast in the oven for 8-10 minutes, until golden brown and crisp.
- While the bread is still warm, rub one side of each slice firmly with the cut side of a raw garlic clove. Spoon the tomato mixture evenly over the garlic-rubbed side of each slice and serve immediately.
Notes
- Tomatoes: Roma or vine-ripened tomatoes are the best option. Beefsteak tomatoes are generally too watery, but grape or cherry tomatoes can be used in a pinch.
- Apple Cider Vinegar: This bruschetta recipe is made without balsamic. For an apple cider vinegar substitute, try white wine vinegar or lemon juice.
- Red Onions: Aren't traditionally in bruschetta, but I promise, they are a delicious addition! If you want to mellow the bite of the onions, give them a quick 5-minute soak in cold water before draining and adding them to the tomato mixture.
- Olive Oil: It's worth busting out the good stuff for this recipe! It is a star ingredient, and you can actually taste the difference.
- Sourdough Baguette: Swap for a regular French baguette or ciabatta if you need a substitute.
- Fresh Basil & Parsley: You can swap fresh for dried if needed. Use 1 ½ teaspoons of dried basil and 1 teaspoon of dried parsley.
- Optional Add-Ins: Try stirring in a spoonful of pesto, a pinch of red pepper flakes, chopped kalamata olives, capers, diced cucumbers, or diced bell peppers.
- Storing the Leftovers: Store the tomato mixture and the baguette separately in airtight containers in the fridge for up to 2 days. Toast the baguette and assemble the bruschetta right before serving to avoid soggy bread.
Nutrition
Serving: 1Slice | Calories: 90kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 216mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
