Tomato Basil Bruschetta with Balsamic Glaze
There is nothing like sweet summer tomatoes.
Servings Prep Time
8servings 20minutes
Cook Time
5 minutes
Servings Prep Time
8servings 20minutes
Cook Time
5 minutes
Ingredients
  • 2small cloves fresh garlic
  • 1pound tomatoesfresh
  • 1/2cup basil leaveswashed and patted with paper towels until very dry
  • 1teaspoon sea saltadditional to taste
  • 1 teaspoon black pepper
  • 1/3cup extra-virgin olive oilplus 1 teaspoon for sautéeing garlic
  • 1 crusty baguette
  • 1medium garlic clovesliced in half to rub on warm, grilled bread
  • balsamic reduction(optional)
Instructions
  1. Mince garlic.
  2. In a small saute pan, saute garlic with olive oil over medium heat for about a minute, just until fragrant. Do not over-cook or allow any color to form. Remove from heat.
  3. Slice tomatoes in half and squeeze lightly to remove seeds. Dice tomatoes. Place in a medium bowl.
  4. Chiffonade basil: Stack basil leaves together. Roll tightly and slice in thin strips.
  5. Add salt, pepper, cooled garlic, olive oil and basil to tomatoes. Stir to combine.
  6. Slice baguette on the bias in 1/2 inch slices. Brush on one side with olive oil.
  7. Preheat a grill pan or grill to medium-high heat for about 5 minutes. Grill bread for a 2-3 minutes on each side.
  8. Rub tops of bread with garlic clove halves. Top grilled bread with tomato mixture.
  9. Lightly drizzle tomatoes with balsamic reduction. (optional)
  10. Season with additional sea salt, to taste.
  11. Season with additional freshly ground black pepper, to taste.
Recipe Notes

To make ahead, prepare the topping ingredients and store in the refrigerator for up to 24 hours. Let come to room temperature for 10-15 minutes. Grill bread prior to serving and top with tomato mixture.

May we suggest? Prepare and drizzle our balsamic glaze over the tops of the assembled bruschetta for an added delicious touch.

Recipe courtesy of www.sisterspicekitchen.com
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