Grilled Bruschetta
"This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. —Brittany Allyn, Mesa, Arizona..."
INGREDIENTS
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1/2 cup balsamic vinegar
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1-1/2 cups chopped and seeded plum tomatoes
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2 tablespoons finely chopped shallot
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1 tablespoon minced fresh basil
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2 teaspoons plus 3 tablespoons olive oil, divided
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1 garlic clove, minced
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16 slices French bread baguette (1/2 inch thick)
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Sea salt
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Grated Parmesan cheese
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