Friday, September 5, 2008


5 ripened roma tomatoes (organic or homegrown are the best/sweetest; if that is not available choose ripe but firm roma tomatoes)
About 20 basil leaves or 1-1.5 cups
2 tablespoons chopped garlic or 2-3 garlic cloves, minced
4 oz. olive oil
1 tsp. salt
1 large French Baguette
Garlic Salt
Parmesan Cheese
1 cup balsamic vinegar
1 tablespoon brown sugar (white works too)

Balsamic: boil vinegar in a sauce pan on medium high heat for about 2 minutes then reduce heat to medium for a heavy simmer. Add in sugar and stir.
Let reduce by about 1/2 until vinegar is a light syrupy consistency. Pour into a cup and put into the freezer for about 10-15 minutes until chilled.

Bruschetta Mix: dice tomatoes, tear and dice basil until chopped finely, add chopped garlic and oil and toss. Sprinkle with 1 tsp. salt and mix. Allow to marinate for 20-30 minutes for the flavors to release and combine.

Bread: Slice baguette into 1" thick rounds and place in baking pan. Drizzle with olive oil and sprinkle with parmesan cheese. Bake in a preheated oven at 425 degrees for about 10 minutes or until bread is browning and slightly crunch. Spoon mix onto bread rounds and drizzle with balsamic glaze.

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