Balsamic Bruschetta

Balsamic Bruschetta

Total Time:
30 mins
Prep Time:
30 mins
8 servings
Dish Size:
4 Quart, Lid-It®, Mixing Bowl
print this recipe
December 19, 2012
Tara’s Tidbits®

This dip tastes best at room temperature. And if you don't have fresh tomatoes on hand, simply substitute two well-drained cans of petite diced tomatoes. Parmesan-Toasted Baguette Slices may be substituted for the Italian bread.

This is a quick and easy recipe that never fails to please! Balsamic vinegar adds a beautiful dark color and sweet taste to the tomato based spread. Served alongside toasted Italian bread, it's a very simple, yet elegant, appetizer. - Tara



  • 1 loaf sliced Italian bread, each slice cut in half
  • 2 cups diced fresh tomatoes
  • 1/4 cup jarred pesto sauce
  • 1/4 cup shredded or grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 400 degrees. Arrange bread in a single layer at the bottom of a 4-quart temp-tations® baker or on a temp-tations® Lid-It®.
  2. Bake bread 10 minutes or until lightly browned.
  3. In a temp-tations® mixing bowl, combine tomatoes, pesto, Parmesan cheese, oil, vinegar, salt and pepper. Toss gently and let marinate for 20 minutes at room temperature.
  4. Just before serving, spoon 1 tablespoon of the tomato spread onto each slice of toast, arranging on a temp-tations® Lid-It® or platter. Or, serve the tomato spread in a temp-tations® EZ Hold, alongside the toasted bread, so that guests can serve themselves.
Tell us what you think!
comments powered by Disqus