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Gem Tomato Bruschetta with Parmesan



Girls night in (or out for that matter) means appies and I have been craving bruschetta since our last girls night. My sister did up such a delicious batch, with tangy balsamic and liquorice like basil. We loaded it onto crostinis and I’ve been wanting more ever since.


I found these gorgeous little gem tomatoes and then decided to boost the tomato flavour by adding some olive oil packed sun dried tomatoes. Using the dark balsamic vinegar from All of Oils made it rich and intense. (If you use regulars balsamic, you may want to drizzle a tiny bit of honey in the bowl too.)


While our evening didn’t work out the way we hoped, (is it a cold or COVID? Man, these are weird times) this Gem Tomato Bruschetta with sun dried tomatoes, aged, dark balsamic vinegar and fresh Parmesan turned out beautifully!


I would recommend a Pinot Noir or Sangiovese, something light bodied with higher acidity to pair with these bites. But if you’re doing a whole spread, you can’t go wrong with bubbles which tends to pair well with so many appetizers, this one included.


Enjoy!

xo

 

Gem Tomato Bruschetta with Parmesan

Ingredients

  • 1 pint gem (or regular) cherry tomatoes, finely diced

  • 1/4 sun dried tomatoes in olive oil, finely diced

  • 1/4 cup red onion, finely diced

  • 2 garlic cloves, minced

  • 1/2 cup fresh basil, finely chopped

  • 1 tablespoon dark balsamic vinegar

  • 2 tablespoons extra virgin olive oil

  • Salt and pepper to taste

  • *If acidity is too high, sprinkle a little white sugar or drizzle a bit of honey over and mix

  • 1 baguette, cut into 1/2 inch slices

  • Drizzle of olive oil

  • Parmegianno Reggiano, freshly grated


Directions

  1. Prepare tomatoes, sun dried tomatoes, red onion, garlic and fresh basil. Add to large bowl.

  2. Add balsamic vinegar and olive oil and Stir to combine. Set aside and allow to sit so flavours come together.

  3. Slice baguette and drizzle both sides of each slice with olive oil.

  4. Brown baguette slices on both sides under broiler.

  5. Top each crostini with a scoop of bruschetta topping mix and generously grate Parmesan over top.


Be sure to tag @crushfoodandwine if you try this recipe!






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