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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 cs
Glaçage balsamique
(Contient Sulfites Peut contenir Sésame, Sulfites, Blé, Moutarde, Noix, Crustacés, Soya, Oeuf, Gluten, Lait, Poisson)
2 pièce(s)
Demi-baguette
(Contient Blé, Orge Peut contenir Noix de Grenoble, Avoine, Seigle, Sésame, Soya, Triticale)
1 pièce(s)
Gousses d'ail
4 pièce(s)
Tomate
1 pièce(s)
Échalote
14 g
Persil
56 g
Pignons
(Contient Pignons Peut contenir Noix)
2 cs
Vinaigre balsamique
(Contient Sulfites)
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.