Bruschetta 🍅

I love love love a fresh bite of wholesome produce. I woke up this morning craving tomatoes, and after making my own sourdough bread, I thought this fresh, tangy recipe would hit the spot!

Ingredients:

5 plum tomatoes (or whatever tomatoes you have)

2-3 shallots/half red onion/half sweet white onion, minced

2 cloves garlic, minced (plus 1 for the bread)

Bunch of basil (1 tsp dried if you don’t have fresh)

Olive oil

Course/textured salt (Maldon is my favorite. EVER.)

3/4 cup balsamic vinegar

Bread (ideally a crusty bread, baguette, sour dough. But you can still enjoy this with regular bread, on an English muffin cut in quarters etc. Feel free to get creative!) Pepper

Directions:

Preheat oven to 450.

Start with your balsamic. Place the vinegar in a pan on a medium high flame. Wait until it comes to a soft boil and lower to a low flame. Mix every 2 minutes until it is reduced and a little sticker. This is your balsamic reduction!

Cut your tomatoes into small, bite sized pieces. Cut your onions and garlic. Place into a bowl. Add 1-2 tsp of your textured salt, 1-2 tsp olive oil, basil and pepper into the bowl. Mix and set aside.

Take your bread and slice into hand-held sized pieces. Brush both sides with olive oil. Place on a cookie sheet and bake for 3 mins or so per side. Flip. When you remove the bread, cut the extra piece of garlic in half and run the cut side onto the bread.

Time to compile: place the tomato mixture onto each piece of bread. Drizzle with the balsamic reduction, top with a little sprinkle of textured salt. Enjoy this fresh and delicious treat!