Description
This Baked Balsamic Bruschetta features marinated tomatoes, onion, garlic, fresh basil and shredded Parmesan cheese.
Ingredients
- 4 whole Ripe Tomatoes, Diced
- ½ cups Balsamic Vinegar
- 1 loaf Italian Bread, Approximately 14 Inches
- 1 whole Yellow Onion, Finely Chopped
- 3 cloves Garlic, Finely Chopped
- 1 Tablespoon Extra Virgin Olive Oil
- 2 teaspoons Extra Virgin Olive Oil
- 2 Tablespoons Fresh Basil, Chopped
- ⅓ cups Shredded Parmesan Cheese
- Extra Virgin Olive Oil For Drizzle
Preparation
Note this also requires a minimum 2 hours of marinating time for the tomatoes.
Combine diced tomatoes and balsamic vinegar in a bowl. Marinate in the refrigerator for 2-24 hours.
Preheat oven to 400 F.
Drain tomatoes and set aside. Slice bread into approximately ½ inch thick pieces. Place on a baking sheet.
In a medium sized skillet over medium heat, saute onion and garlic in the extra virgin olive oil for 3 minutes. Add tomatoes and saute for 3 more minutes.
Top each bread slice with the tomato mixture. Sprinkle fresh basil and Parmesan cheese onto each piece. Drizzle extra virgin olive oil across each piece (approximately 3 “lines” of drizzle per piece).
Bake for 10-15 minutes, turning the baking sheet 180 degrees approximately halfway through cooking time. Bruschetta is done when edges of bread are golden brown.