Double-Tomato Bruschetta with Balsamic Reduction

Recipe starts at 02:31

This bruschetta is refreshing and light. It packs a solid garlic punch, with bursts of basil, garlic, and tomato.

Serve on toasted crusty bread, sturdy crackers, or as a topper to your favourite hummus!

We made a balsamic reduction to drizzle over the bruschetta, but I found this bruschetta to be completely delicious on its own. If you're pressed for time, you can skip making a reduction and just add a splash of the balsamic vinegar straight to the bruschetta, or omit it completely.


Double-Tomato Bruschetta with Balsamic Reduction

Recipe PDF

▸ ▹ Vegan, nut-free, soy-free, gluten-free

Yield: 2 - 3 servings Prep Time: 10 min

Cook Time: 10 min Total Time: 20 min


1½ cup (225 g) cherry tomatoes , cut into quarters

½ cup (15 g) fresh basil leaves, thinly sliced

¼ cup (25 g) sun-dried tomatoes, roughly chopped

½ Tbsp (5 g) capers, finely chopped

2 cloves garlic, minced

1 tsp (4 g) onion powder

1 tsp (5 mL) oil from the sun-dried tomato jar (or substitute olive oil)

¼ tsp salt

¼ tsp ground black pepper

½ cup (120 mL) balsamic vinegar*

Optional Grilled Toasts

1 loaf whole wheat French bread (GF bread if desired), cut into rounds

1 Tbsp (15 mL) oil from sun-dried tomato jar (or substitute with olive oil)


  1. Combine the chopped tomatoes, basil, sun-dried tomatoes, capers, garlic, onion powder, salt, and pepper in a bowl. Mix to combine and set aside to allow the flavours to meld.

  2. While the bruschetta is resting, make the balsamic reduction* by pouring the balsamic vinegar in a small sauce pan and bring to a boil over high heat. Boil until reduced by about a quarter (about 5 - 10 minutes), then remove from the stove.

  3. For the grilled toasts, brush both sides of the bread rounds with the sun-dried tomato oil and toast on a frying pan on high heat, or in the oven on broil, until the edges are golden.

  4. Top the tomato mixture on your toasted bread, and enjoy!


  1. * If you're short on time, mix 1 - 2 Tbsp (5 - 10 mL) balsamic vinegar in the bruschetta instead of making a reduction.

  2. Storage: the bruschetta will keep in an air-tight container in the fridge for up to 3 days. The balsamic reduction can be kept at room temperature for up to a week. Toasts are best eaten same day or stored for no more than 24 hours.

  3. Variations: add green onions or red onion instead of the onion powder, or try with roasted garlic.



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❤ Sadia

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