Mamma Mia -- Here we go again! Bruschetta (pronounced: bruˈsketta) is an Italian antipasto that's absolute magic. It's quick, easy, and beyond delizioso.
Makes 24 small slices
Takes 15 minutes (30 minutes if you roast the garlic)
Use any flavorful, ripe tomato for this recipe.
Cherry tomatoes (about 1 1/2 lbs) chopped
Garlic (1+ cloves)
1 Tablespoon extra virgin olive oil
6-8 fresh basil leaves, rolled and sliced
Salt to taste
1/4 cup olive oil
Goat's cheese (optional)
1 Tablespoon balsamic vinegar
1 Tablespoon Desert Blossom Honey
1 Baguette French bread or similar Italian bread
1 Tablespoon butter or olive oil
1. Kick it up a notch by roasting your garlic. Wrap garlic head in aluminum foil with butter and roast at 350 for 30 min. The garlic should be squeezably, spreadably soft. (Careful not to burn your fingers). If you don't have time to roast your garlic, just cut a clove in half and rub raw garlic onto the bread before you butter and toast.
2. Combine all ingredients for Bruschetta in a bowl and allow it to marinate while you prepare your bread. Save the goat's cheese to sprinkle on after if you choose to use it, which we suggest you do.
3. Combine balsamic vinegar and honey in a saucepan, simmer on low heat for about five minutes until sauce reduces by 1/3. Once the sauce boils, the reduction happens very quickly so don’t walk away from that stove.
4. Cool to thicken.
5. Slice baguette into half-inch pieces
6. Brush with butter (or olive oil) and toast
7. Smear toasted bread with a thin layer of roasted garlic, top with Bruschetta mix, sprinkle on goat's cheese, drizzle with balsamic reduction and serve.