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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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BUT this unique & highly touted recipe was pictured in a newspaper restaurant review & inspired me to get copycat-creative. This is a very easy-fix, so do not be put-off by my penchant for detail. Altho an appy at Oliveto, I can easily see this recipe expanded to a luncheon entrée & I included a note at the end of the prep to suggest other optional adds for that purpose. *Enjoy* . Ingredients:
1 ounce balsamic vinegar |
1 teaspoon brown sugar (packed) |
4 plum tomatoes (ripe & cut in med dice ' an = amt of grape or cherry tomatoes is ok if they are what is really good) |
8 -10 large basil leaves (torn into sml pieces) |
2 ounces extra virgin olive oil |
1/2 lemon, juice of |
salt & pepper (to taste pref) |
1 loaf baguette (pre-baked ' do not use sandwich bread. use baguette or another artisan type bread.) |
garlic-infused olive oil (for brushing) |
1/2 cup asiago cheese (shredded) |
8 fresh basil leaves (garnish) (optional) |
Directions:
1. For Balsamic Glaze: Combine balsamic vinegar w/brown sugar, mix well & set aside.
2. For Basil-Marinated Tomatoes: Combine all ingredients in a bowl & marinate for at least 1 hour.
3. For Bread: Preheat oven to 350°F Slice baguette into 1-in slices. Using a pastry brush, lightly brush both sides of ea slice w/the garlic-infused olive oil. Quarter ea slice, place on a baking sheet & bake till crisp.
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).
5. NOTE: To expand this dish to luncheon entrée size, consider adding red onion, black olives, mushrooms, pancetta or whatever else your taste buds fancy.
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