Grilled Bruschetta

• Chefs' Table
• food recipe summer eats

This is a go-to appetizer for any summer get together, while the tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a roasted garlic olive oil, but any herb infused olive oil will work. Use what you like!

Ingredients:

• 1/2 cup balsamic vinegar
• 1-1/2 cups chopped and seeded plum tomatoes
• 2 tablespoons finely chopped shallot
• 1 tablespoon minced fresh basil
• 2 teaspoons plus 3 tablespoons olive oil, divided
• 1 garlic clove, minced
• 16 slices French bread baguette (1/2 inch thick)
• Sea salt
• Grated Parmesan cheese

Directions:

1. In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving.
2. Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides.
3. Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan.
4. Serve immediately.

Enjoy this fresh summer recipe with friends over a glass of wine and a great SWFL sunset!

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