TOMATO BRASCHETTA IS EASY WITH BALSAMIC GLAZE

INGREDIENTS

• 1 cup of tomatoes, pitted and diced (about 4 Roman tomatoes)
• 1/4 cup of onion, diced (about 1/4 red onion)
• 2 garlic cloves, chopped
• 5 fresh basil leaves, chopped
• 1 tablespoon of olive oil
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 cup of balsamic vinegar
• 1/2 French baguette bread, sliced ​​into ½ inch slices
• 2 tablespoons of olive oil
• 1/2 teaspoon of garlic powder
• Get Material Supported by Chicory

INSTRUCTIONS

TOMATO MIXED:

• In a medium bowl, mix tomatoes, onions, garlic, basil, olive oil and salt and pepper. Stir to join and store in the refrigerator for one hour (you don't have to wait this long, but it is recommended to remove all flavors).

BALSAMIC GLAZE:

• In a small saucepan, heat balsamic vinegar with medium heat until boiling. Continue cooking for 4-5 minutes until the sauce is halved.
• Pour the glaze into a small bowl and set it aside. Glaze will continue to thicken when removed from heat.

CREATE BRUSCHETTA:

• Preheat your oven to 350 degrees.
• In a small bowl, mix olive oil and garlic powder.
• Brush the top of each slice of baguette with a mixture of olive oil.
• Place the slices on a tray of striped cakes and bake for about 10 minutes, until golden brown.
• Give each slice with a spoonful of tomato mixture.
• Add the balsamic glaze to each bruschetta and serve.

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