Balsamic Bruschetta
on Garlicky Crostini
This balsamic bruschetta packs a summery flavour punch with fresh tomatoes, savoury pine nuts and sweet balsamic glaze. Everything sits high atop golden garlicky crostini that's easy to pop in your mouth.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Sesame, Sulphites, Wheat, Mustard, Tree nuts, Crustaceans, Soy, Egg, Gluten, Milk, Fish)
2 unit(s)
Demi Baguette
(Contains Wheat, Barley May contain Walnuts, Oats, Rye, Sesame, Soy, Triticale)
1 unit(s)
Garlic, cloves
4 unit(s)
Tomato
1 unit(s)
Shallot
14 g
Parsley
56 g
Pine Nuts
(Contains Pine nuts May contain Tree nuts)
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then finely chop shallot.
- Cut tomatoes into 1/4-inch pieces.
- Cut baguette into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Add tomatoes, shallots, half the parsley, balsamic glaze, balsamic vinegar and 2 tbsp oil to a medium bowl. Season with 1/4 tsp salt and 1/4 tsp pepper, then stir to combine. Set aside.
- Add garlic and 2 tbsp oil to a small bowl. Season with salt and pepper, then whisk to combine. Brush garlic oil evenly over baguette slices.
- Transfer baguette slices to a parchment lined-baking sheet.
- Broil in the top of the oven until golden brown and crisp, 2-3 min. (NOTE: Keep an eye on crostini so they don't burn!)
- Remove crostini from the oven and set aside to cool.
- Heat a large non-stick pan over medium-high heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- When you're ready to serve, transfer crostini to a serving platter or large plate.
- Divide balsamic tomato mixture over top of crostini.
- Sprinkle toasted pine nuts and remaining parsley over top.