Katelyn’s Tomato Bruschetta with Balsamic Glaze

配料

1 cup tomatoes, pitted and diced (about 4 roma tomatoes) 1 cup tomatoes, pitted and diced (about 4 roma tomatoes)

1/4 cup red onion, diced (about 1/4 red onion) ¼ cup red onion, diced (about ¼ red onion)

2 cloves garlic, minced 2 cloves garlic, minced

5 fresh basil leaves, chopped 5 fresh basil leaves, chopped

2 tablespoon olive oil 2 tablespoon olive oil

1/4 teaspoon salt ¼ teaspoon salt

1/4 teaspoon ground black pepper ¼ teaspoon ground black pepper

1/2 cup balsamic glaze

1/2 loaf of Italian bread or French baguette, sliced into ½ inch slices ½ loaf of Italian bread or French baguette, sliced into ½ inch slices

2 tablespoons olive oil 2 tablespoons olive oil

1/2 teaspoon garlic powder ½ teaspoon garlic powder

步骤

Steps

Make the tomato topping: In a medium mixing bowl, add tomatoes, red 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 letting the mixture sit in the refrigerator will help bring out the flavours).

Toast the bread: Preheat oven to 350 degrees. In a small bowl, combine olive oil and garlic powder. Brush the top side of each of the baguette slices with the olive oil mixture. Place the slices onto a quarter sheet baking pan and toast for 10 minutes, until light golden brown.

Assemble the bruschetta: Top each toasted slice with a spoonful of the tomato mixture.

Drizzle the "Herb Aoli" (Seperate recipe) on top

Drizzle the balsamic glaze on top and serve.