Zutaten für Grilled Tomato Crustini
- 1 baguette
- 1 pound ripe plum tomatoes
- 4 ounces Gorgonzola cheese
- 1/2 cup balsamic vinegar
- 1/4 cup sugar
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
- 1 tablespoon chopped fresh parsley
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Zubereitung von Grilled Tomato Crustini
- **Make the Balsamic Glaze:** In a small saucepan, combine 1/2 cup balsamic vinegar and 1/4 cup sugar. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook until the mixture has reduced by half, about 10-15 minutes. Remove from heat, cool completely, and refrigerate until ready to use.
- **Prepare the Crostini:** Preheat grill to medium-low heat.
- Slice a baguette into 1/4-inch thick rounds.
- Arrange baguette slices on a baking sheet lined with wax paper.
- Cut tomatoes in half lengthwise, then slice into 1/4-inch thick half-circles.
- Arrange tomato slices on a separate baking sheet lined with wax paper.
- Brush both the bread and tomato slices with 2 tablespoons olive oil. Season generously with salt and pepper.
- Grill the bread for about 1 minute per side, or until lightly golden brown. Watch carefully to avoid burning.
- Grill the tomato slices for about 30 seconds per side, or until slightly charred and heated through.
- **Assemble the Crostini:** Arrange the grilled baguette slices on a serving platter.
- Top each slice with a grilled tomato half-circle.
- Crumble 4 ounces Gorgonzola cheese evenly over the crostini.
- Drizzle generously with the chilled balsamic glaze.
- Garnish with 1 tablespoon chopped fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
29g
Fat
10g
Carbs
4g
