Balsamic Bruschetta
Serves 4 | 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.
Ingredients: Roma tomatoes • Demi baguette (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Pine nuts • Shallot • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Parsley • Garlic.
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 Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
2 unit(s)
Demi Baguette
(Contains Barley, Wheat May contain Tree nuts, Sesame, Soy)
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
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to broil. Wash and dry all produce. 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.