Balsamic bruschetta
11.3.2010 
Bruschetta is not an appetizer I typically think to make. I'm not sure why that is because it is extremely simple and this recipe in particular is flavorful and delicious. I am a huge lover of tomatoes and anything tomatoey, so bruschetta should be at the top of my appetizer list. In fact, I'm going to move it up a few notches on the list right now.
In a small bowl, add:
8 Roma tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded or grated Parmesan cheese
2 cloves garlic, minced
1 Tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Mix together and place in fridge.
Cut a loaf of French bread into 1/2-inch slices. Place bread slices onto a baking sheet.
At this point you have two serving options. You can:
1. Toast the French bread with tomato mixture spread on top in a 425-degree oven for 4-5 minutes for a warm appetizer.
2. Toast the bread by itself in a 425-degree oven for 3-4 minutes and then add the chilled tomato mixture to the top.
I tried both ways and I slightly favor the toasted bread with the chilled tomato mixture on top.
Top with a sprinkling of Parmesan cheese and serve! Delish!
Tomatoes in Bruschetta, Finger foods
Reader Comments (2)
Mouth-watering! I prefer it warmer though
Mmm, this looks fabulous. Totally going to check out the rest of your blog now!