TOMATO BRUSCHETTA WITH BALSAMIC GLAZE
Sam Hu | Ahead of Thyme Total Time : 20 minutes Yield : 10-12 slices Diet : Vegan Tomato bruschetta with balsamic glaze is an easy Italian appetizer topped with tomatoes , onions , garlic , basil and olive oil . Delicious , fresh and simple .
INGREDIENTS
• 1 cup tomatoes , pitted and diced ( about 4 roma tomatoes )
• ¼ cup red onion , diced ( about ¼ red onion )
• 2 cloves garlic , minced
• 5 fresh basil leaves , chopped
• 2 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
FOR ASSEMBLING
• ½ cup balsamic vinegar
• ½ loaf of Italian bread or French baguette , sliced into ½ inch slices
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
INSTRUCTIONS
Make the tomato topping : In a medium mixing bowl , add tomatoes , red onion , garlic , basil , olive oil and salt and pepper . Toss to combine and store in the refrigerator for one hour ( you don ’ t have to wait this long , but letting the mixture sit in the refrigerator will help bring out the flavours ).
Make the balsamic glaze : In a small pot , bring the balsamic vinegar to a boil over medium heat . Continue to cook for another 4-5 minutes until the sauce is reduced by half . Immediately , pour the glaze into a small bowl and set aside to cool . The glaze will continue to thicken quite a bit when removed from heat . The glaze will be glossy and thick enough to coat the back of the spoon ( similar to liquid honey ).
Toast the bread : Preheat oven to 350 degrees . In a small bowl , combine olive oil and garlic powder . Brush the top side of each of the baguette slices with the olive oil mixture . Place the slices onto a quarter sheet baking pan and toast for 10 minutes , until light golden brown .
Assemble the bruschetta : Top each toasted slice with a spoonful of the tomato mixture . Drizzle the balsamic glaze on top and serve .
ANTIPASTO SKEWERS Antipasto skewers with tortellini are a quick , easy , and delicious appetizer with the best parts of a traditional antipasto platter but easier to eat .
INGREDIENTS
• 20 cheese tortellini
• ½ cup Italian dressing
• 1 cup olives ( 20 pieces )
• ½ cup fresh basil leaves ( 20 pieces )
• 20 slices salami
• 1 pint grape tomatoes ( 20 pieces )
• 1 jar marinated artichoke hearts ( 20 pieces )
• 20 slices pepperoni
• 6 ounces cheddar cheese ( or bocconcini mozzarella balls ) ( 20 one-inch pieces )
• 20 cocktail picks ( 6-inch wooden skewers )
INSTRUCTIONS
Cook tortellini according to package directions . Drain and rinse under cold water to stop the cooking process . Transfer to a bowl and toss with Italian dressing . Cover the bowl with plastic cling wrap and refrigerate for 15 minutes up to 2 hours . Drain the marinade .
Prepare the remaining ingredients and arrange them in front of you . Thread the items onto cocktail picks ( or 6-inch wooden skewers ) making sure to alternate between different colors and textures . I threaded the items in the following order : black olive , basil , tortellini , salami , tomato , artichoke heart , pepperoni , black olive , and cheese .
Serve with a side of olive oil and balsamic vinegar , with a drizzle of balsamic glaze , or with pesto , if desired .
HOLIDAY 2023 27 GAINESVILLE LIVING