Brushcetta with Balsamic Tomato Topping
3 cseeded and minced roma tomatoes, about 8
1/4 cfresh basil, minced
1 Tbspminced garlic (about 3 cloves)
2 Tbspitalian parsley, minced
1 Tbspred onion, finely chopped
·salt and pepper, to taste
1/2 cbalsamic vinegar
1 tspsugar (optional)
3 Tbspolive oil, divided
1/4 tspflaked salt (or more to taste)
1/2 tspgranulated or powdered garlic
1 mediumloaf french or italian bread, sliced
How to Make Brushcetta with Balsamic Tomato Topping
- In 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.
- Bring 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.
- Preheat 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.
- Top each slice of toasted bread with a spoonful of the tomato mixture.
Drizzle the balsamic glaze onto each bruschetta and serve.