Classic Balsamic Bruschetta

Ingredients 

1 French baguette (cut into ¼ to ½ inch slices, cut on the diagonal) 

3 Tbsp Awesome Olive Extra Virgin Garlic Infused Olive Oil 

6-8 Roma (plum) tomatoes, seeded and diced  

1/3c chopped fresh basil (stems removed) - see note below 

1 oz (1/3c ) Parmesan cheese, freshly grated 

1 shallot or ¼ red onion finely chopped 

2 cloves garlic, minced 

2 Tbsp Awesome Olive EVOO 

1 Tbsp Awesome Olive Traditional 18 year Balsamic 

1/2tsp kosher salt 

1/4tsp freshly ground black pepper 

Balsamic glaze (optional) 

 

Directions  

Preheat oven to 400F with rack in center, brush bread slices on both sides lightly with the Garlic EVOO and place on a large parchment lined baking tray. Toast bread until golden about 5 mins per side.   (Optional) toast one side, flip and sprinkle tops of bread with Parmesan cheese and bake for 5 minutes then set oven to broil and broil for 1-2 mins until golden (watch carefully). 

Place chopped and seeded tomato into a med size bowl, drain any excess juice. Add basil, onion, Awesome EVOO, Traditional balsamic, minced garlic, salt and pepper. Gently toss together and let marinade for 15 – 30 minutes. Add Parmesan cheese (if not using the option to melt) 

Spoon tomato mixture onto toasted bread, drizzle with more balsamic or balsamic glaze and serve immediately. 

NOTE - Stack basil leaves (largest to smallest on top) roll into a tube, starting at one end thinly slice into ribbons (called Chiffonade). 

Balsamic Glaze (reduction) - Heat 3/4c of Traditional Balsamic in a saucepan over med heat, bring to a low boil and reduce heat and simmer for 12-15 mins (time will depend on surface area of your saucepan, larger saucepan will reduce faster) until it is reduced by half and coats the back of a spoon. Stir occasionally, watch carefully, (if you burn it, toss it and start again). It will continue to thicken as it cools. If too thick, thin it out with a little water.