Bruschetta clásica de tomate con albahaca, parmesano y glaseado balsámico

Ingredientes

• 6 Roma tomatoes, 1 1/2 lbs, diced
• 1/3 cup basil leaves, chopped
• 5 garlic cloves, divided
• 1 Tbsp balsamic vinegar
• 2 Tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Balsamic glaze (optional)
• 1 baguette
• 3 Tbsp extra virgin olive oil
• 1/3 cup shredded parmesan cheese

Preparación

1. 1

   Prepare the Tomato Bruschetta Topping: Core and dice the Roma tomatoes, draining any excess juice, and place them into a medium bowl. Stack and roll the basil leaves into a tight tube, then thinly slice them into ribbons and add to the tomatoes. Finely mince all 5 garlic cloves; mix 1 teaspoon of the minced garlic with 3 tablespoons of olive oil and set aside for toasts, then add the remaining garlic to the tomato mixture. Season the tomato mixture with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Stir gently to combine and let marinate for 30 minutes to develop flavors.

2. 2

   Prepare and Toast the Baguette Slices: Preheat your oven to 400˚F (200˚C) with a rack positioned in the center. Slice the baguette diagonally into 1/2-inch thick pieces. Arrange the slices on a parchment-lined baking sheet. Brush both sides of each toast with the garlic-infused olive oil prepared earlier. Sprinkle the tops evenly with shredded parmesan cheese. Bake for 5 minutes, then switch the oven to broil and continue to broil for 1 to 2 minutes or until the edges of the toasts turn golden brown and crispy. Watch carefully to avoid burning.

3. 3

   Assemble and Serve: Arrange the toasted baguette slices on a serving platter and spoon the marinated tomato mixture over the toasts just before serving. Optionally, drizzle additional extra virgin olive oil and balsamic glaze over the top for extra flavor and presentation. Serve immediately to enjoy the contrast of warm toasts and fresh, flavorful topping.