Balsamic Bruschetta

The fall season brings an abundance of red, ripe tomatoes and aromatic basil at the peak of freshness. And when the temperature drops, a warm slice of toasted sourdough bread makes a comfy base for these toppings.  Bruschetta is a celebration of the harvest season’s many flavors and comforts!

Ingredients

Makes 12 servings

Toasted Bread:

1 loaf of sourdough bread

1 clove garlic, peeled

1 tablespoon (13.3 g) extra virgin olive oil

Tomato topping:

¼ cup (53.2 g) extra virgin olive oil

1 ½ tablespoons (12.6 g) minced fresh garlic

7-8 Roma tomatoes, diced

¼ cup (22.5 g) shredded parmesan cheese

1 tablespoon (14.4 g) balsamic vinegar

¾ teaspoon (4.3 g) sea salt

½ teaspoon (1.2 g) freshly ground black pepper

¼ cup (5 g) basil ribbons (chiffonade)

Balsamic glaze:

1 cup (230 g) balsamic vinegar

Instructions:

Toasted Bread:

1. Preheat the oven to 400°
2. Slice the sourdough loaf into ~½ inch slices (12 slices total).
3. Place the bread slices on a baking sheet.
4. Brush both sides of each slice with olive oil.
5. Bake until toasted (10-15 minutes). Turn halfway through baking.
6. Rub each slice with the cut end of a garlic clove after toasting.

Tomato topping:

1. Heat olive oil in a small skillet over medium-low heat.
2. Add garlic and sauté for 1 minute.
3. Pour into a large mixing bowl and cool.
4. To make basil ribbons, stack 4-5 basil leaves on top of one another and roll tightly. Thinly slice the roll.
5. Add diced tomatoes to the bowl with cooled oil/garlic.
6. Add parmesan cheese, basil ribbons, balsamic vinegar, salt and pepper.
7. Stir until well mixed.
8. Serve over the toasted bread. Drizzle with balsamic glaze and top with parmesan curls (if desired).
9. Best if served immediately but may be refrigerated for up to 3 days.

Balsamic glaze:

1. Add balsamic vinegar to a small saucepan and bring to a gentle boil.
2. Reduce heat to a simmer.
3. Simmer until thick and reduced, about 10-15 minutes. Stir often.
4. The glaze will thicken as it cools.
5. Store refrigerated.