Tomato Bruschetta Recipe
- cook TIME 10 mins
- prep TIME 10 mins
- total TIME 20 mins
Ingredients (10)
- 8 oz tomato seeds removed, chopped
- 8 oz baguette bread cut into 1-inch slices
- 4 oz fresh mozzarella cheese thinly sliced
- 2 oz onions chopped
- 4 tbsp extra virgin olive oil divided
- 2 tbsp minced garlic
- 4 tbsp balsamic vinegar
- 2 tsp honey
- 1/8 tsp salt
- 0.5 oz fresh basil chopped
INSTRUCTIONS
Preheat the oven to 350°F.
In a bowl, mix together 2 tbsp extra virgin olive oil and 2 tbsp minced garlic. Set aside.
Brush each bread slice with the garlic mixture and place on a baking sheet. Bake the garlic bread in the oven for 10 minutes or until lightly browned. Remove from the oven and leave to cool.
While the bread is baking, make the balsamic glaze: in a small saucepan, heat 4 tbsp balsamic vinegar over medium-low heat for 8 minutes or until reduced by half. Add 2 tsp honey and stir for 2 minutes or until thickened. Turn off the heat and set aside.
In a bowl, combine the remaining 2 tbsp extra virgin olive oil, 8 oz tomatoes, 2 oz onions, 1/8 tsp salt, and 0.5 oz chopped basil. Mix well.
Arrange the bruschetta: put a slice of fresh mozzarella cheese on each bread slice. Scoop a spoonful of the tomato salad on top of the cheese. Drizzle the balsamic glaze over the top and serve.