Bruschetta Sundae

"Except for my Recipe #166973 & Recipe #176535, I am largely recipe-oriented & just not esp good at orig recipes. BUT this unique & highly touted recipe was pictured in a newspaper restaurant review & inspired me to get copycat-creative. Described as the most popular appy at the Oliveto Italian Bistro in Tulsa, OK, the ingredients were listed & I combined them w/my imagination + a basil-marinated tomatoes recipe borrowed from the Vic’s Recipes website & credited to *It Is About Time* by Michael Schlow. This is a very easy-fix, so do not be put-off by my penchant for detail. Altho an appy at Oliveto, I can easily see this recipe expanded to a luncheon entrée & I included a note at the end of the prep to suggest other optional adds for that purpose. *Enjoy* !"
photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
4 Appy Servings




  • For Balsamic Glaze: Combine balsamic vinegar w/brown sugar, mix well & set aside.
  • For Basil-Marinated Tomatoes: Combine all ingredients in a bowl & marinate for at least 1 hour.
  • For Bread: Preheat oven to 350°F Slice baguette into 1-in slices. Using a pastry brush, lightly brush both sides of ea slice w/the garlic-infused olive oil. Quarter ea slice, place on a baking sheet & bake till crisp.
  • To Serve Sundaes: Divide toasted baguette cubes among 4 appy serving plates. Pour off any excess liquid from the marinated tomatoes, add the balsamic glaze to the tomatoes mixture & mix well. Divide tomatoes among the 4 plates & top w/Asiago cheese + basil leaves (if desired).
  • NOTE: To expand this dish to luncheon entrée size, consider adding red onion, black olives, mushrooms, pancetta or whatever else your taste buds fancy.

Questions & Replies

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  1. CookingONTheSide
    I love this! I made this for lunch for some friends I had over and they loved it! This is an impressive dish and I can't wait to try it in the spring and summer. Thanks for sharing!
  2. Nimz_
    Excellent Bruschetta. I did add some chopped garlic and red onion to the tomato mixture. The Balsamic Glaze really added a wonderful flavor mixture. I didn't have the garlic infused olive oil, but with the added chopped garlic, didn't miss it. I also kept the juice from the marinade because I like the crusty bread to soak some of it up. Will be making this again for sure during the summer with fresh homegrown tomatoes. Thanks and congrats again for you week #15 win in the football pool.
  3. Andi Longmeadow Farm
    Oh my. Oh my. What a delicious treat here this afternoon, a kinda lazy afternoon for once. All the tomatoes have gone away for the season, but I have a secret stash of tomatoes that are robust and glorious in my old, very old greenhouse. I used a "Celebrity" type of tomato that always promises to be not as many seeds, but has a good amount of flesh with a pretty good slice. I baked a loaf of "sourdough" Artisan type of bread that had huge bubbles of air within it's walls, so this made for a very good base. I have a rather old bottle of really good balsamic vinegar that resides within the pantry cabinet, so this was unique time to use this. I followed this exactly as the recipe author would suggest, and made a special trip into town to pick up a bit of asiago cheese to form the top of the sundae. This is not a recipe to interchange, it is so darn easy, and so much fun to put together. For the garlic-oil, I had some olive oil and I put a whole garlic clove in and let in infuse a while ago, so this was perfect for this in recipe. Seems like I added about 1/2 teaspoon of kosher salt and 1/4 of amount of pepper, (I am a pepper lover) and was in heaven tonight eating and devouring this delicious reminder of the good-ol-summertime. Thanks once again for a wonderful view of the world, twissis. Made for *Please Review My Recipe* Fall 2008.


I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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