Easy Tomato Bruschetta with Balsamic Glaze

My boss had purchased these tomato crostini chips/crackers/something weird and we had nothing to put on them. I found this recipe and just made the tomato mixture and balsamic part and it was delicious. It kept well in the fridge and was a nice, light snack.

• 1 cup tomatoes, pitted and diced (about 4 Roma)
• 1/4 cup red onion, diced
• 2 cloves garlic, minced
• 5 fresh basil leaves, chopped
• 3 Tbsp olive oil, separated
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup balsamic vinegar
• 1/2 loaf French baguette, sliced into 1/2 inch slices
• 1/2 tsp garlic powder

In a medium bowl, combine the tomatoes, onion, garlic, basil 1 Tbsp olive oil, salt and pepper. Toss to combine and store in the refrigerator for 1 hour to bring out all the flavors. 

Preheat your oven to 350 degrees. 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. Meanwhile, in a small bowl, combine remaining olive oil and garlic powder. Brush the top side of each baguette slice with the olive oil mixture. 

Pour the balsamic glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat. Place baguette slices onto a lined baking tray and bake for about 10 minutes, until golden brown. Top each slice with a spoonful of the tomato mixture. Drizzle with balsamic glaze and serve. 

NOTES: My balsamic vinegar didn't thicken so much. Maybe I needed to heat it longer or hotter. Either way, it still tasted fine just drizzled over the bruschetta. 

Makes 8-10 slices

Prep Time: 10 minutes

Total Time: 20 minutes

Recipe from http://www.aheadofthyme.com/