Classic Balsamic Bruschetta
with basil
Is there anything better than classic bruschetta to start your meal! Classic flavours of Italy come together to top crunchy crostini!. A drizzle of balsamic glaze is the only way to finish these handheld delights.
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
3 pièce(s)
Pain ciabatta
(Contient Orge, Blé Peut contenir Soya, Noix de Grenoble, Sésame)
227 g
Petites tomates
7 g
Basilic
1 pièce(s)
Échalote
2 cs
Glaçage balsamique
1 pièce(s)
Gousses d'ail
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
Pas inclus dans votre livraison
¼ cc
Poivre*
¼ cc
Sel*
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Half, then cut ciabatta diagonally. Peel, then mince or grate garlic. Quarter tomatoes. Thinly slice basil. Peel, then mince shallot.
Whsik together half the balsamic glaze, 1 tbsp oil and 1/4 tsp sugar in a large bowl. Add tomatoes, shallots, half the basil and 1/4 tsp garlic. Season with salt and pepper, then stir to coat.
Stir together remaining garlic and 1 tbsp oil in a small bowl. Brush cut sides of ciabatta with garlic oil. Transfer ciabatta to a foil-lined baking sheet, cut-side up. Broil in the middle of the oven, until ciabatta is golden-brown, 2-3 mins. (TIP: Keep your eye on the garlic bread, so they don't burn!)
Top toasted ciabattas with bruschetta mixture. Sprinkle Parmesan and remaining basil over top. Drizzle remaining balsamic glaze over top.