Contemplating what to do with the last of your summer garden tomatoes? We have a delicious solution…
White Balsamic & Pesto Bruschetta with Grilled Baguette
- 2 cups assorted grape and cherry tomatoes, quartered
- 2 tbsp Williams Sonoma House Olive Oil
- 2 tsp Williams Sonoma White Balsamic Vinegar
- 2 tbsp Wegmans Olive Bar prepared pesto
- 2 tsp minced sweet onion
- 1/4 tsp fresh chopped oregano
- 1/4 tsp salt
- 1/2 tsp sugar
- 1/4 tsp crushed red pepper
- 10 large basil leaves
- 1 French baguette
Quarter tomatoes and set aside in a medium mixing bowl. In a small mixing bowl, whisk together pesto, oil, vinegar, salt, pepper flakes, sugar, and minced onion. Chiffonade 6 basil leaves and add them to bowl, reserving the remaining 4 for garnish. Pour dressing over tomatoes and refrigerate for 20-30 minutes before serving. Preheat grill to medium high. Slice baguette of choice (we used whole wheat) on a bias and brush each piece with olive oil on one side. Place the bread – oil side down – on the grill for approximately 3-4 minutes or until grill marks begin to appear and bread becomes crisp. Tip: If you are not serving this as passed hors d’oeuvres, we suggest serving the bruschetta separately and allowing your guests to build their own, this will prevent the crispy bread from becoming soggy. Garnish with basil chiffonade. Enjoy!
