Balsamic Tomato Toast
Tangy, salty, and full of tomato-y flavor, Balsamic Tomato Toast makes for a delicious appetizer, snack, or brunch item! Ripe in-season cherry tomatoes are perfect, but this even works with sad, out-of-season ones thanks to the addition of balsamic vinegar.
Balsamic Vinegar
It's rich, slightly sweet, and sometimes syrupy, but what one notices right away about balsamic vinegar is the color. Dark, dark brown, nearly black. But what makes a vinegar balsamic?
True balsamic vinegar is made in Italy and only in Modena or Reggio Emilia. It is produced using traditional methods that are centuries-old. Whole pressed grapes (called grape must) are cooked down until concentrated, left to ferment for a few weeks, then aged for 12 to 25 years in wooden barrels. Its texture is glossy and viscous while the flavor is complex.
Like other European products made according to certain specifications, balsamic vinegar has a regulating agency. Balsamic from Italy is labeled with a special stamp (DOP or "Denominazione di Origine Protetta") to show its authenticity. True balsamic vinegars can be quite expensive starting at $50 a bottle and going up from there.
These traditional Italian balsamics are not meant for cooking purposes. Heat destroys its aroma so it is instead drizzled over fresh fruit, cooked meats and risottos, and drunk before or after a meal as an apertif or digestif.
Most of the balsamic vinegar produced outside of Italy are imitations of the real thing. They consist of grape must plus other vinegar and coloring. There are good quality imitators and they are more than adequate for salad dressings and marinades. Use them in cooking, reduce them to make syrups, or deglaze a pan.
Lessons Learned
- Use any kind of tomato you like or have on hand. Little bitty ones like grape or cherry tomatoes look cute when cut in half, but they aren't necessary.
- This tastes equally delicious with or without cheese. Sub in vegan cheese, if desired.
- Want a delicious and refreshing side dish? This Zucchini Ribbon Salad fits the bill.
Hat Tips
Many thanks to the old school Italian nonnas who know how to use up summer produce in a delicious way! I've seen many iterations of this on social media, but we know it was the grandmas who thought of it first.
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Balsamic Tomato Toast
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 toasts
Ingredients
- 2 cups grape or cherry tomatoes
- ⅓ cup pitted Kalamata olives
- 2 garlic cloves
- 1 Tbsp capers
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 4 slices sourdough bread
- ½ cup shredded Mozzarella or melting cheese (optional)
- Garnishes: flaky salt, fresh chopped basil and oregano
Instructions
- Cut tomatoes in half. Cut olives in half. Mince garlic. Pat the capers dry with a paper towel.
- Heat olive oil in a medium skillet over medium-high heat. Add tomatoes, olives, garlic, and capers. Cook for 2 or 3 minutes, just until the tomatoes start to soften but still hold their shape. Tip in the balsamic vinegar and cook for another minute or two. Remove pan from the heat.
- Toast the bread slices. If you are using cheese, place the cheese on the bread as it toasts in a toaster oven or under the oven broiler. Top each slice with some of the balsamic tomato mixture. Garnish with flaky salt and freshly chopped basil and oregano. Serve immediately.
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