BALSAMIC CHERRY TOMATO BRUSCHETTA

Appetizers|Brunch|Ciao Bella|Italian|Vegetarian

Ingredients

The Herb Oil:

⅔ cup olive oil

4 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

1 teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon black pepper

The Tomatoes:

4 cups cherry tomatoes, cut in half

2 tablespoons sugar

¼ cup balsamic vinegar

2 tablespoons olive oil

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

¼ teaspoon salt

¼ cup fresh packed basil leaves, chopped (plus more leaves for garnish)

The Bruschetta:

1 large French baguette, cut into ½ – ¾” thick slices

½ cup grated parmesan cheese

Balsamic glaze

Instructions

To make the flavored oil, combine the olive oil, Ciao Bella Italian seasoning, garlic powder, salt, and black pepper in a small jar and cover. Shake vigorously. Set aside and continue to shake the jar occasionally to help the flavors release into the oil. This oil can be made in advance and will be good on the counter for 1-2 weeks.

Marinate the chopped tomatoes in the sugar, vinegar, olive oil, Ciao Bella Italian seasoning, and salt for 1-2 hours. Stir in the basil just before assembling the bruschetta.

Preheat oven to 350°. Line a rimmed baking sheet with foil.

Brush both sides of each piece of bread with your flavored oil, being careful to cover the surface of each piece without saturating it. Place them in a single layer on the prepared baking sheet. Bake for 6-8 minutes until tops are slightly toasted.

Using a slotted spoon (to let the excess marinade drip back into the bowl), place a small pile of the tomatoes onto each slice of toasted bread and place them on a platter. Sprinkle the grated cheese over the tops and drizzle all over with the balsamic glaze. Garnish with more basil leaves.