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Easy Tomato Bruschetta with Balsamic Glaze
8 - 10 slices / servings

[ INGREDIENTS ]

Red Grape Tomatoes
Yellow Grape Tomatoes
Red Onion
Garlic
Fresh Basil Leaves
Extra-Virgin Olive Oil
Salt
Black Pepper
Balsamic Vinegar
French Baguette
Garlic Powder

[ INSTRUCTIONS ]

1. In a medium bowl, combine :
   
   1 Pint Red Grape Tomatoes, Halved Lengthwise;
   1 Pint Yellow Grape Tomatoes, Halved Lengthwise;
   1/4 Cup Red Onion, Diced (About 1/4 Red Onion);
   2 Garlic Cloves, Minced;
   5 Fresh Basil Leaves, Chopped;
   1 Tablespoon Extra-Virgin Olive Oil;
   1/4 Teaspoon Salt;
   1/4 Teaspoon Black Pepper;.
2. Toss to combine and store in the refrigerator for one hour (you don’t have to wait this long, but it is recommended to bring out all the flavors).

1. In a small sauce pan, heat :
   
   1/2 Cup Balsamic Vinegar;
   over medium heat until it boils.
2. Continue to cook for 4 to 5 minutes until the sauce is reduced by half.
3. Pour the glaze into a small bowl and set aside.
4. The glaze will continue to thicken when removed from heat.

1. Preheat your oven to 350 F or 180 C.
2. In a small bowl, combine :
   
   2 Tablespoons Extra-Virgin Olive Oil;
   1/2 Teaspoon Garlic Powder;.

1. Cut :
   
   1/2 Loaf of French Baguette into 1/2 Inch Slices;.
2. Brush the top side of each baguette slice with the olive oil mixture.
3. Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown.
4. Top each slice with a spoonful of the tomato mixture.
5. Drizzle the balsamic glaze onto each bruschetta and serve.

::: View the original recipe for Easy Tomato Bruschetta with Balsamic Glaze at aheadofthyme.com