Balsamic Bruschetta

Ingredients

• 1 1/2 pounds Fresh Ripe Tomatoes (– preferably a mix of in-season fresh tomatoes (SEE NOTES))
• 1 small Shallot (– peeled and finely diced)
• 13-16 large Basil Leaves (– chiffonade or torn; plus more for garnish)
• 2 TBS Extra-Virgin Olive Oil (– or more to taste)
• 1 TBS Red Wine Vinegar or True Balsamic Vinegar (- or more to taste (SEE NOTES))
• To Taste Flakey Sea Salt and Ground Black Pepper
• 1 recipe Crostinis ((be sure to slice the bread on the bias into 1/3 to 1/2-inch rounds))
• To Taste Reduced Balsamic Vinegar Glaze
• Optional to taste Crushed Red Pepper Flakes

Instructions

1. 1

   Prepare and Chop Tomatoes: Prepare Tomatoes: On a clean cutting board, use a sharp knife to remove the stem from the tomatoes and then cut them all into quarters (or halves if your tomatoes are very small). Next, use a paring knife, or a small spoon gently scoop out and discard the watery seeds and pulp. Then, use your knife to cut each quarter into thin strips, then cut crosswise into a small dice.

2. 2

   Toss Tomatoes with Oil and Vinegar: Make Bruschetta Topping: Add all the diced tomatoes to a large mixing bowl. Then, add the shallots, basil, 1 tsp flakey sea salt (or a 1/2 teaspoon kosher), and a few generous pinches of ground black pepper. Toss the ingredients to combine. Add the olive oil and vinegar to the bowl and toss again to thoroughly coat.

3. 3

   Let Bruschetta Rest: Let Tomatoes Marinate in Vinegar: Set the bowl of bruschetta aside for 15-30 minutes so the flavors have a chance to marry and meld.

4. 4

   Serve Balsamic Bruschetta on Crostini: Serve Bruschetta on Crostini: Use a large spoon to dollop some of the bruschetta tomato topping onto each toast point, being sure to include any liquid that has accumulated in the bowl. Season generously with sea salt, drizzle with balsamic vinegar glaze, and sprinkle with more fresh basil and red pepper flakes, if using. Serve and enjoy right away.