1 cup tomatoes, pitted and diced (about 4 roma tomatoes)
1/4 cup red onion, diced (about 1/4 red onion)
2 cloves garlic, minced
5 fresh basil leaves, chopped
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup balsamic vinegar
1/2 loaf of French baguette, sliced into ½ inch slices
2 tablespoons olive oil
1/2 teaspoon garlic powder
Instructions
Tomato Mixture-
In a medium bowl, combine the tomatoes, onion, garlic, basil, olive oil
and salt and pepper. Toss to combine and store in the refrigerator for
one hour (you don’t have to wait this long, but it is recommended to
bring out all the flavors).
Balsamic Glaze-
In a small sauce pan, heat the balsamic vinegar over medium heat
until it boils. Continue to cook for 4-5 minutes until the sauce is
reduced by half.
Pour the glaze into a small bowl and set aside. The glaze will continue
to thicken when removed from heat.
THE BRUSCHETTA-
Preheat your oven to 350 degrees.
In a small bowl, combine the olive oil and garlic powder.
Brush the top side of each baguette slice with the olive oil mixture.
Place slices onto a lined baking tray and bake for about 10 minutes,
until light golden brown.
Top each slice with a spoonful of the tomato mixture.
Drizzle the balsamic glaze onto each bruschetta and serve.
Originally Submitted
5/15/2017
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