Ingredients for Bruschetta Sundae
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
- Plum Tomatoes
- Fresh basil leaves for garnish
- Extra Virgin Olive Oil
- Lemon, Juice Of
- Salt & Pepper
- 1 baguette
- Garlic Infused Olive Oil
- 4 ounces Asiago cheese, crumbled
- Fresh Basil Leaves
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How to Make Bruschetta Sundae
- **Make the Balsamic Glaze:** In a small saucepan, combine 1/2 cup balsamic vinegar and 2 tablespoons brown sugar. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the mixture slightly thickens (about 5-7 minutes). Set aside to cool.
- **Marinate the Tomatoes:** In a medium bowl, combine 1 pint cherry or grape tomatoes, 1/4 cup olive oil, 1/4 cup chopped fresh basil, 1 clove minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Gently toss to coat. Marinate for at least 1 hour, or up to 4 hours in the refrigerator.
- **Prepare the Bread:** Preheat oven to 350°F (175°C). Slice a baguette into 1-inch thick slices.
- **Brush with Garlic Oil:** Lightly brush both sides of each baguette slice with 2 tablespoons garlic-infused olive oil.
- **Toast the Baguette:** Quarter each baguette slice. Arrange on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.
- **Assemble the Sundaes:** Divide the toasted baguette cubes among 4 appetizer plates.
- **Combine Tomatoes and Glaze:** Drain any excess liquid from the marinated tomatoes. Add the cooled balsamic glaze and gently toss to combine.
- **Serve:** Divide the tomato mixture among the plates, topping each with 1 ounce of crumbled Asiago cheese and a few fresh basil leaves. For a heartier luncheon entrée, consider adding grilled chicken, shrimp, or a drizzle of pesto.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
12g
Fat
13g
Carbs
21g
