Balsamic Bruschetta
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Balsamic Bruschetta

Balsamic Bruschetta

on Garlicky Crostini

This balsamic bruschetta packs a summery flavour punch with fresh tomatoes, savoury pine nuts and sweet balsamic glaze. Everything sits high atop golden garlicky crostini that's easy to pop in your mouth.

Pine nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time15 minutes


/ serving 4 people

2 tbsp

Balsamic Glaze

(Contains Sulphites)

2 unit(s)

Demi Baguette

(Contains Wheat, Barley May contain Walnuts, Sesame, Soy)

1 unit(s)

Garlic, cloves

4 unit(s)


1 unit(s)


14 g


56 g

Pine Nuts

(Contains Pine nuts)

2 tbsp

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

2 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories420 kcal
Fat18 g
Saturated Fat2 g
Carbohydrate56 g
Sugar8 g
Dietary Fiber3 g
Protein11 g
Cholesterol0 mg
Sodium650 mg
Trans Fat0 g
Potassium400 mg
Calcium30 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Silicone Brush
Medium Bowl
Small Bowl
Measuring Spoons
Parchment Paper
Baking Sheet
Large Non-Stick Pan


  • Peel, then finely chop shallot.
  • Cut tomatoes into 1/4-inch pieces.
  • Cut baguette into 1/2-inch slices.
  • Peel, then mince or grate garlic.
  • Roughly chop parsley.
Make bruschetta mixture and prep crostini
  • Add tomatoes, shallots, half the parsley, balsamic glaze, balsamic vinegar and 2 tbsp oil to a medium bowl. Season with 1/4 tsp salt and 1/4 tsp pepper, then stir to combine. Set aside.
  • Add garlic and 2 tbsp oil to a small bowl. Season with salt and pepper, then whisk to combine. Brush garlic oil evenly over baguette slices.
Broil crostini
  • Transfer baguette slices to a parchment lined-baking sheet.
  • Broil in the top of the oven until golden brown and crisp, 2-3 min. (NOTE: Keep an eye on crostini so they don't burn!)
  • Remove crostini from the oven and set aside to cool.
  • Heat a large non-stick pan over medium-high heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Finish and serve
  • When you're ready to serve, transfer crostini to a serving platter or large plate.
  • Divide balsamic tomato mixture over top of crostini.
  • Sprinkle toasted pine nuts and remaining parsley over top.