Bruschetta with Sourdough Bread
A perfect appetizer or snack, bringing together a beautiful balance of flavors. The rich, slow-cooked garlic confit adds a creamy, mellow depth to the toast, while the sweet and tangy balsamic reduction elevates each bite with its sharp contrast.
Ingredients
Garlic Confit
- 20 Garlic Cloves
- ¾ Cup Extra Virgin Olive Oil
- 1 teaspoon Salt
Bruschetta
- 1 Pint Small Tomatoes sweet tomatoes work best
- ¼ Cup Basil Leaves chopped
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Pepper
To Assemble
- ¼ Cup Parmigiano Reggiano parmesan cheese
- 2 tablespoon Barrel Aged Balsamic Vinegar
- 4 Sourdough Bread Slices sliced (or bread of choice)
Instructions
Prepare Garlic Confit
- Preheat oven to 250°F. Peel garlic and place in a small oven safe bowl.
- Fully submerge the garlic cloves in olive oil. Mix in salt. Cover and bake for 2 hours.
Prepare Bruschetta
- Chop basil leaves. Cut tomatoes and preserve the 'meaty' parts. Dispose of as much liquid and seeds as you can. (See video)
- Mix together tomatoes, basil, olive oil, salt and pepper.
Assemble
- Once garlic confit is done, toast bread slices. Spread a couple garlic cloves over the toasted bread.
- Place bruschetta mixture over toast. Top with a drizzle of barrel aged balsamic vinegar and freshly shredded parmesan cheese.
Nutrition
Calories: 389kcalCarbohydrates: 45gProtein: 11gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 4mgSodium: 1376mgPotassium: 416mgFiber: 3gSugar: 7gVitamin A: 709IUVitamin C: 32mgCalcium: 154mgIron: 4mg
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