Ingredients
- 8 Plum Tomatoes (diced)
- 1/3 Cup of Fresh Basil
- 1/4 Cup of Parmigiano Reggiano
- 2 Cloves of Garlic (minced)
- 1 Teaspoon of Olive Oil
- 1/4 Teaspoon of Salt
- 1/4 Teaspoon of Pepper
- 1 French Baguette Sliced and Lightly Toasted
For the Balsamic Glaze
1/4 Cup of Brown Sugar
1 Cup of Balsamic Vinegar
Instructions
- Mix theĀ oil, basil, garlic, salt and pepper
- Add tomatoes
- Sprinkle with cheese
- Refrigerate at least 1 hour
In the meantime make the glaze and allow it to cool
For the Glaze
- Place the vinegar and sugar in a saucepan on medium low heat and stir until it is thick enough to drizzle
- Just before you are ready to serve
- Cut bread into slices; toast under broiler until lightly browned.
- Top with a little of the tomato mixture
- Top with the basil and them a little more tomato
- Drizzle the cooled glaze on top.