Friday, May 17, 2013

Balsamic and Tomato Bruschetta

Balsamic & Tomato Bruschetta

1 pint cherry tomatoes, chopped
1/4 cup fresh basil, chopped
2 Tbs extra-virgin olive oil
1 Tbs balsamic vinegar
1 garlic clove, minced
1/2 tsp salt
Freshly-ground black pepper, to taste
1/2 tsp sugar
1 baguette, sliced
1 garlic clove
2 Tbs grated Parmesan cheese

Combine the chopped tomatoes, basil, olive oil, vinegar, minced
garlic, salt, pepper and sugar in a bowl. Toss.

Cut the baguette into 4 pieces. Slice in half lengthwise and place
on baking sheet. Toast in a 400 degrees F oven for about 10
minutes; turn once. Remove when crusty on both sides.

Rub bread with the garlic clove. Spoon the tomato mixture over the
bread and sprinkle with Parmesan cheese. Serve immediately.

Servings: 8

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