Seared Tomato Bruschetta with Tom Gore Chardonnay
Chef Mike prepares Bruschetta with Balsamic Wine Glaze.
2 ripe tomatoes, seeded and diced
¼ cup fresh basil, chopped medium
¼ cup Olive Oil
Salt and pepper to taste
1 baguette bread, sliced
Balsamic Wine Glaze Ingredients
2 tablespoons dry red wine
1 cup balsamic vinegar
- Make the balsamic wine glaze by adding the ingredients to a small pot and simmering on medium low heat until reduced by half. Set aside to cool. Can be made up to one week ahead.
- Combine all the bruschetta ingredients (except the bread) in a large bowl and stir well. Place some of the bruschetta ingredients on the baguette slices and drizzle with a little of the Balsamic Wine Glaze.