Thursday, October 24, 2013

Bruschetta with Balsamic Drizzle

I posted this on my sister's site today, but it's just too good not to share with the dairy free world! The original recipe called for just a 1/4 cup of parmesan cheese, and I know it is just as delicious without any cheese, so here you go! Heaven! Seriously, I could eat it every day! :)
A few notes: I used a grande ciabatta baguette from Sams Club, but any of those baguette type of breads will work. Last night for dinner I sliced the entire baguette, but for the leftovers today I cut off a 6 inch piece and then sliced it lengthwise. I'm telling you this because if you like your bread really thick-do it this way, and if you like thinner bread and heavy on the tomatoes-slice a bunch of thin slices. (If you are confused I have a pic at the end to show the difference). Also only make as much as you will eat because the bread will go soggy. So make what you want and then put the rest of the tomato mixture in the fridge and when you want more, pull it out and slice up more bread. The drizzle is quite rich so use it sparingly (but it is amazing!), and next time I'm going to half the below recipe because I had way too much. Even though it says to drizzle before you toast, next time I will drizzle after so that it looks fancy on the serving platter. :)

Bruschetta with Balsamic Drizzle:
Recipe adapted from Neighbor Julia

6 roma tomatoes- chopped (firmer tomatoes are better for this recipe)
1/3 cup chopped fresh basil
2 cloves fresh garlic (use the real thing! minced)
2 T. Balsamic Vinegar
1 T olive oil
salt and pepper (to taste)
1 long skinny baguette sliced thinly (I used chibata, but sour dough or any would work)

Mix all ingredients (except for bread) in a medium sized bowl. Allow to chill in fridge for at least 2 hours for best flavor. (I like to make mine a day ahead if I have time). When ready to serve slice bread and toast bread slightly in oven. Top each piece of toast with bruschetta, drizzle recipe below, and toast again. 

Balsamic Drizzle:

1/2 cup firmly packed brown sugar
1/2 cup balsamic vinegar
1 T. corn starch

Stir all ingredients together in a small saucepan. Boil until slightly thickened (add extra corn starch if needed). Let cool 5 min. or until thickened to consistency you would like (don't let it get too thick). Drizzle over bruschetta and toast. Enjoy!

Hopefully you can tell the difference between the slices- the first is for a thinner, more traditional bruschetta
 This one is for a thicker bread- slicing the baguette lengthwise and opening it up

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