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Grilled Bruschetta

Total Time

Prep: 30 min. Grill: 5 min.

Makes

16 servings

This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. —Brittany Allyn, Mesa, Arizona
Grilled Bruschetta Recipe photo by Taste of Home

Ingredients

  • 1/2 cup balsamic vinegar
  • 1-1/2 cups chopped and seeded plum tomatoes
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon minced fresh basil
  • 2 teaspoons plus 3 tablespoons olive oil, divided
  • 1 garlic clove, minced
  • 16 slices French bread baguette (1/2 inch thick)
  • Sea salt and grated Parmesan cheese

Directions

  1. In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving.
  2. Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides.
  3. Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.

Nutrition Facts

1 appetizer: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 49mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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