Classic Bruschetta
with garlic parm toasts & balsamic glaze
- 6-8 Servings
- 40 minutes
- Suggested Pairing: Try with a medium bodied Vermentino
Ingredients
Bruschetta
- 2 ½ lbs of diced tomatoes (Superior Foods Featured Item: #140427 – Garden Cut)
- 2 cup basil leaves, chopped
- 5 garlic cloves, divided
- 1 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 1 Tbsp kosher salt
- 1 tsp fresh cracked black pepper
- Balsamic glaze
Toasts
- 2 bags of bruschetta slices (Superior Foods Featured Item: #2812 – Michigan Bread)
- 6 Tbsp extra virgin olive oil
- 1 cup of shredded parmesan cheese (Superior Foods Featured Item: #96956 – Cheese Merchants)
Preparation
- Drain any excess juice from the diced tomatoes and transfer tomatoes to a medium bowl.
- Roughly chop basil leaves and transfer to the bowl with tomatoes. Save a bit for garnish.
- Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 6 Tbsp olive oil and set aside. Add remaining minced garlic to the bowl with tomatoes.
- Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1 Tbsp salt and 1 tsp fresh cracked black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes at room temperature.
- Turn broiler on and place rack in upper third of the oven.
- Brush the garlic olive oil on both sides of toasts and place them on a foil-lined sheet pan. Broil on high heat for 1 to 2 minutes, watching to make sure toasts don’t burn. Remove, and sprinkle tops with parmesan cheese. Return to the broiler briefly. You’re looking for melted cheese and dark edges. A little charring is okay.
- Season tomato mixture to taste as needed and spoon over toasts. Drizzle with extra virgin olive oil balsamic glaze.
Tips
For balsamic glaze either use store bought or reduce 1 cup of balsamic vinegar and 1/4 cup brown sugar by half and let cool.
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