Farro Tomato Basil Bruschetta with Balsamic Glaze

Farro Tomato Basil Bruschetta with Balsamic Glaze

Chewy farro meets juicy tomatoes and fresh basil, finished with a tangy balsamic drizzle.

Total 1 hr 10 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy

This bruschetta swaps the usual baguette base for nutty, chewy farro, turning a classic appetizer into a heartier dish. Diced tomatoes, fresh basil, and garlic are tossed with olive oil over the cooked grain, then topped with a reduced balsamic glaze for a tangy-sweet finish. Serve it as a light lunch, a side salad, or a starter at a summer gathering.

Ingredients

  • 1 cup farro, rinsed
  • 2 1/2 cups water
  • 1/2 teaspoon salt, divided
  • 1 1/2 pounds ripe tomatoes, diced
  • 1/3 cup fresh basil leaves, thinly sliced
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup balsamic glaze
  • 1/4 cup shaved Parmesan cheese

Method

  1. In a 6-quart saucepan, combine the rinsed farro, water, and 1/4 teaspoon of the salt. Bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until the farro is tender and chewy, about 25 minutes. Drain any excess liquid.

  3. Spread the cooked farro on a baking sheet and let cool to room temperature, about 15 minutes.

  4. While the farro cools, dice the tomatoes and place them in a large mixing bowl with the remaining 1/4 teaspoon salt. Let sit 5 minutes to release excess juice.

  5. Add the sliced basil, minced garlic, olive oil, red wine vinegar, and black pepper to the tomatoes and stir to combine.

  6. Fold the cooled farro into the tomato mixture until evenly combined.

  7. Divide the farro bruschetta among 4 bowls or plates, drizzle each portion with balsamic glaze, and top with shaved Parmesan.

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    Farro Tomato Basil Bruschetta with Balsamic Glaze

    This bruschetta swaps the usual baguette base for nutty, chewy farro, turning a classic appetizer into a heartier dish. Diced tomatoes, fresh basil, and garlic are tossed with olive oil over the cooked grain, then topped with a reduced balsamic glaze for a tangy-sweet finish. Serve it as a light lunch, a side salad, or a starter at a summer gathering.

    1 hr 10 min 4 servings 310 cal

    Ingredients

    • 1 cup farro, rinsed
    • 2 1/2 cups water
    • 1/2 teaspoon salt, divided
    • 1 1/2 pounds ripe tomatoes, diced
    • 1/3 cup fresh basil leaves, thinly sliced
    • 2 cloves garlic, minced
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon red wine vinegar
    • 1/4 teaspoon freshly ground black pepper
    • 1/3 cup balsamic glaze
    • 1/4 cup shaved Parmesan cheese

    Method

    1. 1

      In a 6-quart saucepan, combine the rinsed farro, water, and 1/4 teaspoon of the salt. Bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover, and simmer until the farro is tender and chewy, about 25 minutes. Drain any excess liquid.

    3. 3

      Spread the cooked farro on a baking sheet and let cool to room temperature, about 15 minutes.

    4. 4

      While the farro cools, dice the tomatoes and place them in a large mixing bowl with the remaining 1/4 teaspoon salt. Let sit 5 minutes to release excess juice.

    5. 5

      Add the sliced basil, minced garlic, olive oil, red wine vinegar, and black pepper to the tomatoes and stir to combine.

    6. 6

      Fold the cooled farro into the tomato mixture until evenly combined.

    7. 7

      Divide the farro bruschetta among 4 bowls or plates, drizzle each portion with balsamic glaze, and top with shaved Parmesan.