Easy Bruschetta

This recipe is all about the Balsamic. The vinegar becomes thick and syrupy and very sweet when it’s reduced. Use it like you would a chocolate sauce; it’s fabulous over ice cream or frozen yogurt. Serves 6.


  • 3-4 ripe Roma tomatoes
  • 1 small sweet onion (such as Vidalia)
  • 8 fresh basil leaves
  • 1 tbsp Glasses & Grapes House Blend Olive Oil
  • 2 tbsp Glasses & Grapes Traditional Balsamic Vinegar


Chop tomatoes into 1/2″ cubes. Chop onion into 1/4″ cubes. Mince or shred basil as preferred. Drizzle on House Blend Olive Oil and Traditional Balsamic. Mix thoroughly. Refrigerate for 1/2 hour. For traditional bruschetta, spread on Italian bread and broil lightly.

Can also be used as a topping on chicken, a substitute for red sauce on pasta, etc. Adjust the number of basil leaves depending on your taste. Do not use dried basil. Using multiple colours of tomatoes produces a very decorative result.