This recipe is amazing on warm toasted french bread!
I have used this as a topper for grilled chicken, fresh salads, pasta… endless possibilities!
Very easy to throw together for company or serve as a appetizer before an Italian feast. I loooove a really good aged balsamic and in recent contests some of the best are readily accessible to us in local stores!
Trader Joe’s carries a fantastic one called Aceto Balsamico di Modena I.G.P. It’s aged 10 years in oak barrels, has a great overall balance of flavor, and slightly thicker than most balsamics. Plus it won’t break the bank!
My second recommendation is at costco. Their Kirkland brand Balsamic Vinegar of Modena is delicious! It has a sweet-sour balance and very pleasing finish.
Lastly is Guisti Dense Balsamic Vinegar from Williams Sonoma. This gem has been produced since 1605 from Italy and carries a very sweet aroma that can be used for marinades or as a finisher on desserts. Bellissimo!
Some like to add shredded parmesan and that’s great but I love to enjoy the balance of flavors so don’t drown it, and remember the cheese will add extra sodium so go easy.
Lastly for those of us who have bitchy digestive systems take a little extra time and deseed/peel the tomatoes. You will thank me later. As for the garlic if you are suffering from inflammation at the moment or flaring omit the fresh garlic and use a garlic infused oil. You can buy in store or make your own.
Ok all this talk is making me hungry!
Lets get started.
INGREDIENTS:
- 4 roma tomatoes, chopped. Deseed, and peel, optional
- 2 tbsp chopped fresh basil
- 3 cloves garlic, sliced
- 1 tbsp aged balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Distilled extra virgin olive oil (optional)
- 1 loaf french bread, sliced and toasted or grilled
DIRECTIONS:
Mix together the tomatoes, basil, and garlic into a bowl. Season with salt, pepper and pepper flakes if using.
Next pour the oil and vinegar into the bowl and mix until well incorporated.
You can use asap or allow the flavors to develop over a couple hours in the refrigerator.
When you are ready, toast or grill the bread and spoon a even amount over the bread slices. I like to top w small drizzle of nice distilled olive oil boom, delicious eats!
ENJOY!
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