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A dark contrast photo of roasted tomato bruschetta garnished with basil and balsamic glaze.

Roasted Cherry Tomato & Garlic Bread Bruschetta with Balsamic Glaze

You certainly can't go wrong with juicy roasted tomatoes soaking into crusty, toasted garlic bread as a delicious appetiser.
Course Appetizer
Cuisine Italian Inspired
Keyword balsamic glaze, bruschetta recipe, garlic bread bruschetta
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 367 kcal
Author Nicolas


Balsamic glaze:


  • 1 large red onion peeled and finely chopped
  • 4 tablespoons red wine vinegar
  • 1 tablespoon of olive oil plus extra for roasting the cherry tomatoes
  • 75 g butter
  • 4 cloves garlic
  • 1 loaf of sourdough sliced
  • 500 g cherry tomatoes halved
  • 1 bunch of basil
  • Salt and pepper for seasoning


Balsamic Glaze:

  1. Put the balsamic vinegar in a pot, then bring it to a boil over the stove. Once the vinegar is boiling, turn the heat down low and simmer the vinegar until it reduces by half. 

  2. You can dip a spoon in the reduction. If the vinegar coats the back of the spoon, that is a good indicator that the glaze is thick enough. If you want you can transfer the glaze to a squeeze bottle or you can just store it away in a container until it's time to use it. 


  1. Pre-heat your oven to 200 degrees Celsius (400 degrees F).
  2. Put your chopped red onions in a bowl, then add your red wine vinegar, your olive oil and then season with salt and pepper. Mix together and then set aside.

  3. Put your butter and garlic in a small pan, then melt the butter over medium-high heat. Once the butter starts bubbling, turn the heat down low and let the butter simmer for 5 minutes. Turn the heat off and then set aside as the garlic gets infused in the butter. 

  4. Pre-heat a griddle pan over medium to high heat, then place your slices of bread in. Toast the bread both sides until you get a nice colour. Once the bread is toasted, use a pastry brush to brush the garlic infused butter over one side of the bread.

  5. Drain the onions through a sieve, then push the onions down with the back of a spoon to get rid of the excess liquid. Transfer onto a piece of kitchen paper to drain.

  6. Put your cherry tomatoes in a bowl, season them with some salt and pepper, then drizzle in a touch of olive oil. Mix together and then put them on a tray lined with baking paper, making sure you spread the tomatoes out evenly. Roast them in the oven for 10 minutes. 

  7. Put the roasted cherry tomatoes and the red onion to a bowl and mix together until well combined.

  8. Spoon your tomato mixture over your garlic bread then lightly drizzle over some of your balsamic glaze.

  9. Finally, garnish the bruschetta with plenty of basil and serve.

Recipe Notes

  • Don't reduce the balsamic glaze anymore than around 60%. Otherwise, it can be a bit too thick and overpowering. 
  • You can make plenty of balsamic vinegar for future use and then store it in a squeeze bottle. 
  • Once you've soaked your onions, make sure you really squeeze the excess moisture out to get rid of the intense heat in the onion. 
  • But a good quality, crusty loaf of bread for this recipe. 
  • Remember, if you want a healthier fat or oil. Or if you want to make this recipe vegan, you can use a different kind of fat. Such as canola oil, grape seed oil, vegetable oil, nut oil etc. 
Nutrition Facts
Roasted Cherry Tomato & Garlic Bread Bruschetta with Balsamic Glaze
Amount Per Serving
Calories 367 Calories from Fat 178
% Daily Value*
Fat 19.8g30%
Saturated Fat 10.2g64%
Cholesterol 40mg13%
Sodium 407mg18%
Potassium 368mg11%
Carbohydrates 40.8g14%
Fiber 3.6g15%
Sugar 6.2g7%
Protein 7.6g15%
Calcium 20mg2%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.