Tuesday, December 27, 2011

Tomato Bruschetta

This tomato topped bread is an nice change from all the hot appetizers out there. It's so fresh and crisp that it just screams elegance and simplicity. This bite-sized appetizer has been requested so often that it's become a staple at our family get togethers. It's one of those simple things that is healthy and tastes good! The balsamic glaze isn't necessary, but it adds a sweetness and tang that is a perfect compliment to the garlic and herbs.

Tomato Bruschetta

6 roma tomatoes, chopped
1 lg garlic clove, minced
1 TB red onion, finely diced
1/4 tsp oregano
1/4 tsp Italian seasoning
1/8 tsp thyme
1/8 tsp tarragon
salt and pepper to taste

1 loaf Baquette or French bread, cut on the diagonal

1. Mix everything but bread together in a medium sized bowl.
2. Refrigerate at least 1 hour or overnight.
3. Drain excess tomato juice from bowl.
4. Toast bread under broiler for about 3-4 minutes or until golden brown.
5. Top each slice of bread with about 2 TB of tomato mixture.
6. Drizzle each slice with a little balsamic glaze. (Recipe follows)

Balsamic Glaze

3 TB balsamic vinegar
1 TB honey
1 tsp sugar
1 tsp cornstarch

1. Mix sugar, honey and cornstarch together in small saucepan. 
2. Turn heat on to low and add vinegar. 
3. Cook over low heat until all ingredients are blended and thickened.
4. Allow to cool for about 5 minutes. 
5. Pour glaze into zip-top bag.
6. Snip off a tiny corner and drizzle onto each piece of topped bread.

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