The Pioneer Woman Tasty Kitchen
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Bruschetta with Balsamic Vinegar

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

When summer tomatoes are calling, this is a true crowd pleaser.

Ingredients

  • 3 cups Roma Tomatoes, Diced
  • 4 Tablespoons Basil, Chopped
  • 2 Tablespoons Balsamic Vinegar
  • 4 Tablespoons Extra Virgin Olive Oil, Plus Extra To Brush On Bread
  • Salt And Pepper, to taste
  • 1 Tablespoon Garlic, Minced
  • 2 Tablespoons Sugar
  • 2 Tablespoons Italian Parsley, Chopped
  • 1 loaf French Bread, Sliced Thin

Preparation

In a medium-sized bowl, add the diced tomatoes and basil, along with the balsamic vinegar, olive oil, salt and pepper. Add in the remaining ingredients (except the bread) and mix all ingredients together well.

Add additional salt to taste.

Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of the slice with good olive oil. Place on a cooking sheet. Toast them in the top rack of your 400-degree oven for 5 minutes until the bread begins to turn golden brown.

Place the bread olive oil side up and start scooping the bruschetta mixture on top. Do this step right before serving or the bread will get soggy.

Kathleen’s Tip: Alternatively, you can toast the bread without coating it in olive oil. Just toast the bread for five minutes then rub a clove of garlic onto the slices.

One Comment

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rebekahmay on 5.19.2011

Hello! I’d like to make a total of 50 individual pieces. What should I do? Double this recipe? Triple it?

One Review

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wallajohnson on 9.25.2010

Amazing! We made this for a church dinner as an appetizer for 60 people…with rave reviews. It is also great leftover on top of pasta Alfredo. Yum!!!

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