Tomato Bruschetta

Serves 12 | 25 minutes | 45 calories per serving

Ingredients

• 20 oz tomatoes
• 1 tsp olive oil, plus 2 Tbsp for brushing
• ¼ tsp salt
• ⅛ tsp pepper
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• 1 long baguette
• 12 basil leaves
• Sue’s 18 Year Traditional Balsamic Glaze, for drizzling

Directions

1. Preheat the broiler. Rinse the tomatoes, pat them dry, and cut them into 1-inch pieces. Put them in a medium bowl.
2. Add 1 tsp olive oil and the seasonings, and toss with a spoon to mix.
3. Rinse the basil and pat it dry. Stack a few leaves at a time, roll them up the long way, and slice them into ribbons.
4. Slice the baguette on the diagonal into ½-inch pieces, for about 24 slices. Lay them on a baking sheet and broil until the tops are just browned, then flip and brown the other side. Watch closely so they don’t burn; it may take only a minute per side.
5. Brush the toasted bread with the 2 Tbsp olive oil.
6. Top each slice with the tomato mixture and basil ribbons. Arrange on a platter and drizzle the 18 Year Traditional Glaze over the top.
7. Serve at room temperature within two hours. Refrigerate leftovers in a sealed container. They’re best the next day and keep for up to three days.

Credit: yummly.com