Classic Balsamic Bruschetta
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)
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.