by Marshall Wand
Easy bruschetta recipe that tastes fresh from the garden.
-3–4 garden fresh tomatoes diced small
½ teaspoon salt
-2 cloves garlic minced
-⅓ cup fresh basil leaves chopped
-¼ teaspoon fresh ground black pepper
-1 tablespoon red wine vinegar (or balsamic vinegar)
-2 tablespoons olive oil
-1 baguette sliced on a diagonal in 1/2 inch slices
-extra virgin olive oil
-½ cup balsamic vinegar
-3 tablespoons brown sugar
1. In a bowl, mix salt and tomatoes. Give it 20 to 30 minutes to sit. Tip tomato juice out. Add the pepper, basil, and garlic and blend gently. Add vinegar and olive oil, then gently whisk to combine. Let stand at room temperature for 20–30 minutes.
2. A 400 degree oven is recommended. Olive oil should be applied to the bread's two sides. Put on a baking sheet with parchment paper on it. Toast should be baked for 5 minutes, flipped, and baked for an additional 2-3 minutes, or until golden brown.
3. Brown sugar and balsamic vinegar are combined over medium heat in a small pot. Stirring occasionally, bring to a low boil, then simmer for 10 minutes. Take the pot off the heat and give it some time to cool.
4. Spoon the tomato topping over the toasted baguette slices to assemble. Put on a serving dish and sprinkle with balsamic glaze just a little. Serve as soon as possible for optimal results.