Bruschetta Recipe

• servings: 24 servings
• active time: 15 minutes
• total time: 37 minutes

Ingredients

6 Roma tomatoes (1 1/2 lbs, diced)

1/3 cup basil leaves (chopped)

5 garlic cloves (divided)

1 Tbsp balsamic vinegar

2 Tbsp extra virgin olive oil

1/2 tsp sea salt

1/4 tsp black pepper

1 baguette

3 Tbsp extra virgin olive oil

1/3 cup shredded parmesan cheese

balsamic glaze (optional)

- 1 cup balsamic vinegar

- 1/2 Tbsp honey (optional)

Directions

Make the Tomato Bruschetta Topping:

Core and dice tomatoes (or use a food chopper). Drain any excess juice and transfer tomatoes to a medium bowl.

Chop Basil - Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.

Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.

Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 30 minutes.

Make the Bruschetta Toasts:

Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.

Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.

To Serve: Arrange the toasts on a platter and the tomato topping in a separate bowl. Spoon the tomato mixture over the toasts and serve with a drizzle of extra virgin olive oil and balsamic glaze.

BALSAMIC GLAZE:

Pour 1 cup balsamic vinegar into a saucepan and add 1/2 Tbsp honey.

Bring to a low boil, then reduce heat to keep at a simmer for 12-15 minutes.* Stir occasionally until reduced at least by half. It's done when it lightly coats the back of a spoon. It will thicken more as it cools. Transfer to a mason jar* or air-tight container, let cool to room temperature then refrigerate for 3 to 4 weeks.

Nutrition

• Calories: 62 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 1 mg
• Sodium: 135 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g