Ingredients
- FOR BALSAMIC GLAZE
- 1 ounce balsamic vinegar
- 1 teaspoon brown sugar (packed)
- FOR BASIL-MARINATED TOMATOES
- 4 plum tomatoes (ripe & cut in a medium dice - Or an = amount of grape or cherry tomatoes is OK if they are what is really good)
- 8 to 10 large basil leaves (torn into small pieces)
- 2 ounces olive oil (extra virgin)
- 1/2 lemon, juiced
- Salt & pepper (to taste)
- FOR BREAD
- 1 French baguette (Pre-baked ~ DO NOT use sandwich bread. Use baguette or another artisan type bread)
- Garlic-infused olive oil (for brushing)
- TO SERVE
- 1/2 cup shredded Asiago cheese
- 8 fresh basil leaves (optional garnish)
How to Make
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Step 1: For Balsamic Glaze: Combine balsamic vinegar w/brown sugar, mix well & set aside.
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Step 2: For Basil-Marinated Tomatoes: Combine all ingredients in a bowl & marinate for at least 1 hour.
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Step 3: For Bread: Preheat oven to 350F. Slice baguette into 1-in slices. Using a pastry brush, lightly brush both sides of each slice w/the garlic-infused olive oil. Quarter each slice, place on a baking sheet & bake until crisp like a crouton.
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Step 4: To Serve Sundaes: Divide toasted baguette cubes among 4 appy serving plates. Pour off any excess liquid from the marinated tomatoes, add the balsamic glaze to the tomatoes mixture & mix well. Divide tomatoes among the 4 plates & top w/Asiago cheese + basil leaves (if desired).
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Step 5: NOTE To expand this dish to luncheon entrée size, consider adding black olives, mushrooms, pancetta, baby shrimp, avocado or whatever else your taste buds fancy.
Tips & Variations
- No special items are required
We hope you enjoy this recipe!
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