Tomato Bruschetta
Ingredients
Bruschetta
- 1 Tbsp (20ml) - Extra Virgin Olive Oil
- 2 - Slices Of Bread (Your Choice)
- 1 - Garlic Clove, Halved
- 200g (7.05oz) - Cherry Tomatoes, Halved or Quartered
- 5g (0.2oz) - Basil, Thinly Sliced (Chiffonade)
- 30g (1.06oz) - Persian or Greek Feta Cheese, Crumbled
- Seasoning To Taste
- Basil Leaves To Garnish
Balsamic Glaze
- 500ml (2 Cups) - Balsamic Vinegar
- 1/4 Cup (50g) - Brown Sugar (Optional)
Method
Balsamic Glaze
- Place a large saucepan over high heat. Add in the balsamic glaze and brown sugar if using, mix to combine and bring to a boil. Reduce heat to medium-low and let simmer for 12 minutes or until it lightly coats the back of a spoon. Remove and pour out of the saucepan into a jar or bowl (DON'T pour into plastic). Place into the fridge to cool down.
Bruschetta
- Slice the cherry tomatoes in half or into quarters and thinly slice the basil. Place them into a mixing bowl and add in the extra virgin olive oil and seasoning to taste. Mix well and place in the fridge.
- Toast the bread either using a toaster or by placing a pan over high heat, adding in the olive oil and lightly toasting the bread, flipping it halfway through. Once toasted, rub the garlic clove over the toast.
- Assemble the bruschetta by placing the tomato and basil mixture on top of the garlic-rubbed toast, top with crumbled Persian or Greek feta, drizzle over the balsamic glaze and garnish with picked basil leaves and cracked black pepper. Dig in.
Calories 270kcalCarbohydrates 43gProtein 4gFat 7gSaturated Fat 2gPolyunsaturated Fat 1gMonounsaturated Fat 4gTrans Fat 1gCholesterol 7mgSodium 194mgPotassium 303mgFiber 1gSugar 33gVitamin A 342IUVitamin C 12mgCalcium 110mgIron 2mg