Balsamic Bruschetta

This appetizer as entree comes together quickly and is a perfect meal of leftover crusty bread and a few tomatoes from the garden or store. Sodium from this dish will come from the Parmesan cheese, but you won’t need more if using a good block of cheese paired with a great balsamic vinegar.

Ingredients:

• 1 loaf French bread, cut into 1/4-inch slices
• 1 tablespoon extra-virgin olive oil
• 8 roma (plum) tomatoes, diced
• 1/3 cup chopped fresh basil
• 1 ounce Parmesan cheese, freshly grated
• 2 cloves garlic, minced
• 1 tablespoon good quality balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, about 5 to 10 minutes, turning halfway through.
3. Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl.
4. Mix in balsamic vinegar, 2 teaspoons olive oil, and pepper.
5. Spoon tomato mixture onto toasted bread slices. Finish with some added freshly grated Parmesan cheese.

Salt Swaps:

• Use a good quality aged Parmesan cheese to get a nice salt crystal in the grated cheese.
• The flavor from the cheese, basil and balsamic vinegar combined with the sodium in the cheese and bread means you won’t need any added salt for this dish.