Except for my Twisted Sister’s Creamy Cucumber Salad & Kate's Afternoon Wine Cooler (Zwt - France), I am largely recipe-oriented & just not esp good at orig recipes. BUT this unique & highly touted recipe was pictured in a newspaper restaurant review & inspired me to get copycat-creative. Described as the most popular appy at the Oliveto Italian Bistro in Tulsa, OK, the ingredients were listed & I combined them w/my imagination + a basil-marinated tomatoes recipe borrowed from the Vic’s Recipes website & credited to *It Is About Time* by Michael Schlow. 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* !
For Balsamic Glaze
- 1 ounce balsamic vinegar
- 1 teaspoon brown sugar (packed)
For Basil-Marinated Tomatoes
- 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)
- For Balsamic Glaze: Combine balsamic vinegar w/brown sugar, mix well & set aside.
- For Basil-Marinated Tomatoes: Combine all ingredients in a bowl & marinate for at least 1 hour.
- 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.
- 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).
- NOTE: To expand this dish to luncheon entrée size, consider adding red onion, black olives, mushrooms, pancetta or whatever else your taste buds fancy.
I love this! I made this for lunch for some friends I had over and they loved it! This is an impressive dish and I can't wait to try it in the spring and summer. Thanks for sharing!
Excellent Bruschetta. I did add some chopped garlic and red onion to the tomato mixture. The Balsamic Glaze really added a wonderful flavor mixture. I didn't have the garlic infused olive oil, but with the added chopped garlic, didn't miss it. I also kept the juice from the marinade because I like the crusty bread to soak some of it up. Will be making this again for sure during the summer with fresh homegrown tomatoes. Thanks and congrats again for you week #15 win in the football pool.
Oh my. Oh my. What a delicious treat here this afternoon, a kinda lazy afternoon for once. All the tomatoes have gone away for the season, but I have a secret stash of tomatoes that are robust and glorious in my old, very old greenhouse. I used a "Celebrity" type of tomato that always promises to be not as many seeds, but has a good amount of flesh with a pretty good slice. I baked a loaf of "sourdough" Artisan type of bread that had huge bubbles of air within it's walls, so this made for a very good base. I have a rather old bottle of really good balsamic vinegar that resides within the pantry cabinet, so this was unique time to use this. I followed this exactly as the recipe author would suggest, and made a special trip into town to pick up a bit of asiago cheese to form the top of the sundae. This is not a recipe to interchange, it is so darn easy, and so much fun to put together. For the garlic-oil, I had some olive oil and I put a whole garlic clove in and let in infuse a while ago, so this was perfect for this in recipe. Seems like I added about 1/2 teaspoon of kosher salt and 1/4 of amount of pepper, (I am a pepper lover) and was in heaven tonight eating and devouring this delicious reminder of the good-ol-summertime. Thanks once again for a wonderful view of the world, twissis. Made for *Please Review My Recipe* Fall 2008.