Balsamic Bruschetta

Crispy sourdough meets bright summer tomatoes and fresh basil. This bruschetta is all about simple ingredients done right: juicy tomatoes, sweet onion, garlic, basil straight from my garden, and a drizzle of balsamic glaze — all piled on charred sourdough.

Serve with or without mozzarella. Perfect as a starter or side for grilled mains like my Blackened Shrimp Taco Bowls.

Serves 6-8

Ingredients

• 1 large sourdough loaf, sliced into ½–¾ inch thick pieces (about 8–10 slices)

• 2½ cups fresh tomatoes, diced

• ½ cup sweet onion, finely diced

• 2 cloves garlic, minced

• ⅓ cup fresh basil, chopped (from the garden!)

• 2 tbsp olive oil (plus more for brushing bread)

• 2 tbsp balsamic glaze

• Salt and freshly ground black pepper, to taste

• Optional:

  • 1 cup cubed fresh mozzarella OR

  • 8 thin slices fresh mozzarella

Directions

1. Grill the Bread:
   Brush both sides of each sourdough slice with olive oil. Grill over medium-high heat for 1–2 minutes per side, until nicely charred but still soft in the center. Set aside.

2. Make the Topping:
   In a bowl, combine diced tomatoes, sweet onion, garlic, basil, olive oil, salt, and pepper. Stir and let it sit in the fridge for 5–10 minutes to allow flavors to meld.

3. Assemble the Bruschetta:

   If using mozzarella slices—add one slice directly onto the grilled bread. If using cubed mozzarella—gently mix it into the tomato mixture. Spoon tomato topping over each grilled bread slice.

4. Finish & Serve:
   Drizzle each piece with balsamic glaze. Serve immediately while the bread is still warm and crisp. Enjoy!!!