Tomato Bruschetta with Balsamic Glaze
1 cup tomatoes, pitted and diced (about 4 roma tomatoes)
1/4 cup red onion, diced (about 1/4 red onion)
2 cloves garlic, minced
5 fresh basil leaves, chopped
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup balsamic vinegar
1/2 loaf of French baguette, sliced into ½ inch slices
2 tablespoons olive oil
1/2 teaspoon garlic powder
Tomato Mixture:In a medium bowl, combine the tomatoes, onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don’t have to wait this long, but it is recommended to bring out all the flavours).
Balsamic Glaze:In a small sauce pan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half.
Pour the glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat.
Make the Bruschetta: