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Roasted Tomato Bruschetta with Balsamic Glaze: Diced tomatoes are tossed with fresh garlic and shallots and roasted to perfection and then served with garlic crostini, a rich balsamic glaze, and strips of sharp Parmesan. This simple appetizer delivers stellar flavor with minimal effort. #YesYouCan Check out more great recipes here. I have always had a love affair with bruschetta. Truly, what is not to love about juicy, garlicy tomatoes served on toasted bread with sharp cheese? It tends to be my go to appetizer at Italian restaurants. I love to try each chef’s unique spin on such a classic dish.
It is also one dish that my husband can actually make. This is a shocker–that he can make anything 🙂 He has served his version of bruschetta every Mother’s Day for me since I had my son. And while it is not restaurant worthy, I love that he recognizes it as one of my favorites dishes and tries to recreate it himself for me.
The problem with bruschetta, is that most people tend to think of it as a seasonal dish. It is amazing when tomatoes are at their peak ripeness. However with Hunt’s canned diced tomatoes, bruschetta is possible year round. You see, the tomatoes are canned at their optimum freshness and the flavor is preserved for us to use year round, making them perfect for bruschetta. Add in some fresh basil and a baguette–and you have the beginnings of one flavorful appetizer that IS restaurant worthy.To get rid of any “canned” flavor, I find it best to combine Hunt’s diced tomatoes with fresh minced shallots, garlic, and roast for a bit. By roasting the tomatoes, the flavor is deepened and the warmth of the tomatoes adds a unique spin on the bruschetta itself. And while the tomatoes roast, I toast a sliced baguette that has been drizzled with extra virgin olive oil. Once the tomatoes are roasted with the bread, I rub a garlic clove over each bread slice to enhance the garlic flavor. I then toss the tomatoes with fresh chiffonade basil and serve with freshly grated Parmesan Cheese alongside the crostini. But to take this dish completely over the top, I HIGHLY recommend using a Balsamic Drizzle over the prepared bruchetta as a finishing touch. Making a balsamic drizzle is as simple as cooking balsamic over low heat until it has reduced by half. I promise you, this takes a great dish and makes it WOW!Take a bite and fall in love.
- 1 (16 ounce) can Hunt's Petite diced tomatoes
- 3 cloves of garlic, divided
- 1 shallot, minced
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- ¼ cup fresh basil, cut into ribbons
- ¼ cup shaved Parmesan Cheese
- ½ cup Balsamic Vinegar
- 1 (16 ounce) baguette, sliced into ½ inch slices
- Preheat oven to 400 degrees. Line a baking sheet with foil.
- Drain tomatoes and toss with 2 minced garlic cloves, minced shallot, salt, and 1 tablespoon olive oil. Roast for 15-20 minutes, or until tomatoes begin to wither and you smell garlic.
- In the meantime, simmer balsamic vinegar over medium-low heat until reduced by half. This will take anywhere from 10-20 minutes depending on stove and pan, so keep watch.
- Once tomatoes are done roasting, place them in serving bowl and toss with 1 tablespoon olive oil and fresh basil.
- Place sliced baguette onto baking sheet (you can use same one from tomatoes, just remove foil) and drizzle with remaining tablespoon olive oil. Toast for 5 minutes. When removed from oven, rub each slice with remaining whole garlic clove to intensify flavor.
- To assemble:
- Spoon tomato mixture onto baguette and top with Shaved Parmesan and drizzle with balsamic vinegar. Serve.
Check out more recipes that will help you put dinner on the table and say #YesYouCan here.