This recipe is my wife’s. She has been making this since I have known her and it is one of my favorite appetizers. Simple but so much flavor. The play between the sweet tomatoes, sharpness of the onions, earthiness of the basil, crunch of the toast and, tang from the balsamic glaze make for a perfect bite.
Bruschetta
Simple but so much flavor. The play between the sweet tomatoes, sharpness of the onions, earthiness of the basil, crunch of the toast and tang from the balsamic glaze make for a perfect bite.
Ingredients
- 1½ lbs Cherry Tomatoes
- 16 leaves Basil
- 1 Small Red Onion
- Extra Virgin Olive Oil
- Baguette
- Balsamic Glaze
- Salt and Pepper
Instructions
- Preheat oven to 375°F.
- Cut the cherry tomatoes into quarters
- Finely dice the red onion.
- Mince the basil leaves.
- Combine cherry tomatoes, red onion, and basil.
- Add salt and pepper to taste.
- Add olive oil slowly while stirring, you want the ingredients to be slightly wet with oil but not drowning in it.
- Slice baguette on a bias approximately a ¼ inch thick.
- Place baguette on a baking sheet and optionally rub the bread with a clove of garlic and drizzle with olive oil.
- Bake in the oven until the tops are slightly brown, flip the bread and toast the other side.
- When the toasts are done, remove them from the oven and top with the bruschetta mixture.
- Drizzle the topped toasts with balsamic glaze and serve.
