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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
3 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
227 g
Baby Tomatoes
7 g
Basil
1 unit(s)
Shallot
2 tbsp
Balsamic Glaze
1 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
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.
