This is one of my go to appetizers in the summer. Not only are these quick to make but can be made ahead of time so you’re not spending all your time in the kitchen. Enjoy with a glass of sangria at your next backyard BBQ.
Makes 15 – 20 pieces
1 small baguette
2 tbsp of finely chopped red onion
1 1/2 cups of diced cherry tomatoes
2 tbsp of chopped basil
1 tbsp of olive oil + 1 tbsp
1 tsp of balsamic reduction
1 clove of finely chopped garlic
A pinch of pepper
In a small bowl combine red onion, cherry tomatoes, basil, 1 tbsp of olive oil, balsamic reduction, garlic and pepper. Mix and set aside. Can be prepared up to one day in advance.
Cut your baguette into bite size pieces (approx. half an inch thick). Pour the remaining olive oil on a plate. Dip one side of each piece of bread in the oil. Over medium heat, place each piece of bread oil side down and toast for 2-3 minutes or until crisp.
Before serving, scoop 1 tbsp of the tomato mixture onto each slice of bread and enjoy.
Note: It is important to use a balsamic reduction, not vinegar in this recipe as the reduction gives it a sweeter taste.