This recipe uses the deep, umami-rich flavor of Pickle Creek Black Garlic Balsamic Vinegar to create a sophisticated topping perfect for appetizers and holiday entertaining.
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Black Garlic Balsamic Bruschetta
Ingredients
- 1 baguette (preferably day-old), sliced diagonally into 1/2-inch pieces
- 3 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil, divided
- 1 pint ripe cherry or grape tomatoes, quartered
- 1/4 c fresh basil leaves, finely sliced (chiffonade)
- 2 Tbsp Pickle Creek Black Garlic Infused Balsamic Vinegar
- sea salt & freshly ground black pepper
- 2 Tbsp freshly grated Parmesan cheese (optional)
Ingredients
- 1 baguette (preferably day-old), sliced diagonally into 1/2-inch pieces
- 3 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil, divided
- 1 pint ripe cherry or grape tomatoes, quartered
- 1/4 c fresh basil leaves, finely sliced (chiffonade)
- 2 Tbsp Pickle Creek Black Garlic Infused Balsamic Vinegar
- sea salt & freshly ground black pepper
- 2 Tbsp freshly grated Parmesan cheese (optional)
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Instructions
Preheat oven to 375 degrees F.. Brush both sides of the baguette slices with the 2 Tbsp of the Roasted Garlic Olive Oil. Arrange the slices in a single layer on a baking sheet. Bake the baguette slices for 8-10 minutes, flipping halfway through, until the edges are golden brown and the center is lightly crisp. Set aside to cool slightly.
In a medium bowl, combine the quartered tomatoes, sliced basil, and remaining 1 Tbsp of Roasted Garlic Olive Oil. Drizzle 2 Tbsp of Black Garlic Balsamic Vinegar over the tomato mixture. Gently toss everything together until the tomatoes are well coated. Add salt and black pepper to taste.
Spoon a generous amount of the tomato mixture onto each slice of toasted baguette. If using, sprinkle with the freshly grated Parmesan. Serve immediately. Enjoy!
Pro Tip: For an even deeper flavor, let the tomato mixture sit for 15-20 minutes before spooning onto the baguette slices. This allows the balsamic to marinate the tomatoes, intensifying the black garlic flavor.
