ITALIAN BRUSCHETTA
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25 pieces
1 PINT GRAPE TOMATOES, quartered
1/3 C RED ONION, finely diced
2 CLOVES GARLIC, minced
2 T OLIVE OIL
1 T CHAMPAGNE VINEGAR
8 OZ MOZZARELLA BALLS (pearl size) drained
¼ C BASIL, chopped
KOSHER SALT & FRESH CRACKED PEPPER, to taste
1/3 C BALSAMIC VINEGAR
1/3 C SUGAR
1, 11 OZ BAGUETTE, cut on a bias into 25 pieces
3 T OLIVE OIL
¼ C PARMESAN CHEESE, grated
In a medium sized bowl, combine tomatoes, red onion, garlic, basil, olive oil, vinegar and mozzarella cheese. Season to taste with salt and pepper.
Combine vinegar and sugar in a small saucepan and bring to a boil over high heat, whisking until sugar dissolves. Let cook for two minutes and remove from heat. (Can be made two days in advance – refrigerate in a squeeze bottle.)
Place sliced baguette on a rimmed baking sheet and drizzle with 3 T olive oil. Bake at 350 degrees for 12-14 minutes or until light golden brown on the bottom of the baguette slices. Remove from oven and immediately sprinkle with parmesan cheese. Divide tomato mixture among slices and drizzle with balsamic syrup.
1 PINT GRAPE TOMATOES, quartered
1/3 C RED ONION, finely diced
2 CLOVES GARLIC, minced
2 T OLIVE OIL
1 T CHAMPAGNE VINEGAR
8 OZ MOZZARELLA BALLS (pearl size) drained
¼ C BASIL, chopped
KOSHER SALT & FRESH CRACKED PEPPER, to taste
1/3 C BALSAMIC VINEGAR
1/3 C SUGAR
1, 11 OZ BAGUETTE, cut on a bias into 25 pieces
3 T OLIVE OIL
¼ C PARMESAN CHEESE, grated
In a medium sized bowl, combine tomatoes, red onion, garlic, basil, olive oil, vinegar and mozzarella cheese. Season to taste with salt and pepper.
Combine vinegar and sugar in a small saucepan and bring to a boil over high heat, whisking until sugar dissolves. Let cook for two minutes and remove from heat. (Can be made two days in advance – refrigerate in a squeeze bottle.)
Place sliced baguette on a rimmed baking sheet and drizzle with 3 T olive oil. Bake at 350 degrees for 12-14 minutes or until light golden brown on the bottom of the baguette slices. Remove from oven and immediately sprinkle with parmesan cheese. Divide tomato mixture among slices and drizzle with balsamic syrup.
