Bruschetta

 

I recently traveled to Italy, and returned home with a newfound appreciation for balsamic vinegar and extra-virgin olive oil. I couldn’t wait to use the balsamic vinegar and olive oil in bruschetta. It turned out so good. If you make this recipe, please comment below.

A video demonstration is available, by clicking this link.

BRUSCHETTA 

 

INGREDIENTS:

8 Garlic cloves, roasted

1/4 Teaspoon Maldon flaked sea salt

1/4 Teaspoon pepper 

1/4 Teaspoon oregano leaves

1 Teaspoon balsamic vinegar + extra to drizzle

1 Tablespoon extra virgin olive oil + extra to drizzle

2 Medium tomatoes, deseeded, diced

8 Basil leaves, chiffonade 

2 Slices sourdough French Bread, 3/4” slices

 

DIRECTIONS:

On a cutting board; mash garlic cloves, sea salt, pepper, and oregano leaves into a paste. Transfer half of the paste to a medium sized mixing bowl. Reserve the remainder of the paste. To the garlic paste, add balsamic vinegar and olive oil. Stir to combine. Stir in tomatoes and basil. Set aside. Spread reserved garlic paste over two slices of French bread. Toast, being careful not to burn the garlic. Using a slotted spoon, spoon tomato and basil mixture over toasted garlic bread. Drizzle, lightly, with balsamic vinegar and extra virgin olive oil. Sprinkle with Maldon sea salt.