Bruschetta on whole grain bread with parmesan and balsamic

Toasted Balsamic Bruschetta – Whole Grain

Not a huge fan of tomatoes. Huge fan of Bruschetta. Some things just don’t make sense now, do they?

Despite what my heartburn says, I could eat Bruschetta all day every day. The taste of tomatoes soaked in olive oil and red wine vinegar is just too good to pass up. Perfect for a party appetizer or a family appetizer before dinner.


Bruschetta Salad
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Crunchy & Soft 

Course: Salad
Cuisine: Italian
Servings: 5
Calories: 1 kcal
Author: morganicmind
  • 1 16 oz Whole Grain Baguette
  • 5 Vine Tomatos finely diced and drained
  • 1/4 cup Fresh Basil finely chopped
  • 5 cloves Fresh Garlic minced and divided
  • 2 Tbsp + 1 tsp Olive Oil
  • 1/3-1/2 cup Olive Oil for the bread
  • 1 Tbsp Red Wine Vinegar or regular vinegar
  • Balsamic Vinegar for serving
  • 1/3 cup Fresh Parmesan thinly shredded or grated
For the Bread
  1. Cut the bread into ovals. 

  2. Mix the olive oil, salt, pepper, and garlic. 

  3. Brush each piece of bread with the olive oil mixture and broil in the oven until crispy. 

For the Bruschetta
  1. Finely dice the tomatoes and carefully drain. Place in a mixing bowl.
  2. Add the olive oil, garlic, basil, and red wine vinegar.

  3. Mix and let sit at room temp for about 1 hour.
  4. Top the toasted bread with a spoonful of bruschetta mixture. 

  5. Drizzle Balsamic Vinegar over the bruschetta salad and sprinkle the Parmesan cheese.


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