This is a favorite “end of summer recipe” at our house and a wonderful way to use fresh garden tomatoes and basil.

FRESH BRUSHCHETTA WITH BALSAMIC REDUCTION

Makes 8 servings

8 slices of fresh French bread or any crusty rustic bread

12 ounces of diced tomato, seeded

2 shallots

10 cloves of garlic

1 cup (packed) fresh basil leaves

½ cup olive oil, divided

2 TBSPs plus 1 cup good quality balsamic vinegar

salt to taste

¼ to 1/3 cup grated parmesean cheese

 

Chop the tomatoes and put them in medium mixing bowl. Peel and mince shallot and garlic very finely and add to tomato mixture. Chop basil into thin strips and add to other ingredients. Add ¼ cup olive oil and a sprinkle with kosher salt. Toss to combine and set aside.

In a small saucepan bring 1 cup of balsamic vinegar to a boil over medium heat and then reduce heat to low allowing to simmer until it reduces by half. The longer you cook it, the thicker it will get so keep an eye on it because it could get as thick as toffee. Allow to cool.

Brush both sides of bread with olive oil and broil it for 2-3 minutes on both sides until just slightly golden.

To serve, scoop a little mound of the tomato mixture onto each toast. Sprinkle with parm cheese and return to broiler for 1 minute or just until cheese has melted.

Arrange on serving platter and drizzle toasts and plate with the balsamic reduction. The balsamic is very sweet and intense after reducing so use a light hand as you drizzle as to not overwhelm the bruschetta.

 

 

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