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Classic Bruschetta

with garlic parm toasts & balsamic glaze

  • 6-8 Servings
  • 40 minutes
  • Suggested Pairing: Try with a medium bodied Vermentino


  • 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
  • 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)


  1. Drain any excess juice from the diced tomatoes  and transfer tomatoes to a medium bowl.
  2. Roughly chop basil leaves and transfer to the bowl with tomatoes. Save a bit for garnish.
  3. 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.
  4. 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. 
  5. Turn broiler on and place rack in upper third of the oven. 
  6. 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.
  7. Season tomato mixture to taste as needed and spoon over toasts. Drizzle with extra virgin olive oil balsamic glaze.


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.