brushcetta with balsamic tomato topping
(5 ratings)
Bruschetta is actually the type of bread, not the topping. Happily, this bruschetta is the base for a traditional tomato-based topping.
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(5 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For brushcetta with balsamic tomato topping
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3 cseeded and minced roma tomatoes, about 8
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1/4 cfresh basil, minced
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1 Tbspminced garlic (about 3 cloves)
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2 Tbspitalian parsley, minced
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1 Tbspred onion, finely chopped
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salt and pepper, to taste
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1/2 cbalsamic vinegar
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1 tspsugar (optional)
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3 Tbspolive oil, divided
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1/4 tspflaked salt (or more to taste)
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1/2 tspgranulated or powdered garlic
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1 mdloaf french or italian bread, sliced
How To Make brushcetta with balsamic tomato topping
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1In a medium bowl, combine the tomatoes, onion, garlic, basil, parsley, 1 Tbs. olive oil and salt and pepper. Toss to combine and let rest for up to one hour so flavors can blend.
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2Bring balsamic vinegar (and sugar if using) to a boil in a small saucepan. Reduce heat and simmer until reduced by half - about 5 minutes. Remove from heat.
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3Preheat your oven to 350 degrees. In a small bowl, combine the remaining olive oil and garlic powder. Brush the top side of each baguette slice with the olive oil mixture. Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown.
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4Top each slice of toasted bread with a spoonful of the tomato mixture. Drizzle the balsamic glaze onto each bruschetta and serve.
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