Bruschetta Sundae

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Except for my recipe #166973 & recipe #176535, 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* !!

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Steps

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For balsamic glaze: combine balsamic vinegar w / brown sugar , mix well & set aside.

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For basil-marinated tomatoes: combine all ingredients in a bowl & marinate for at least 1 hour.

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For bread: preheat oven to 350f slice baguette into 1-in slices.

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Using a pastry brush , lightly brush both sides of ea slice w / the garlic-infused olive oil.

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Quarter ea slice , place on a baking sheet & bake till crisp.

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To serve sundaes: divide toasted baguette cubes among 4 appy serving plates.

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Pour off any excess liquid from the marinated tomatoes , add the balsamic glaze to the tomatoes mixture & mix well.

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Divide tomatoes among the 4 plates & top w / asiago cheese + basil leaves.

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Ingredients

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balsamic vinegar, brown sugar, plum tomatoes, basil leaves, extra virgin olive oil, lemon, juice of, salt & pepper, baguette, garlic-infused olive oil, asiago cheese, fresh basil leaves