Heirloom Tomato Bruschetta

By Lisa VanWilliams

All the classic tastes of Summer come together on this little olive oil garlic infused toasted crostini. Heirloom tomatoes are ripening by the bucket loads and now's a great time to make these summertime favorites. They are great for an afternoon snack or an appetizer before dinner.

Ingredients:
1 Heirloom tomato diced
¼ red onion diced
1 ball fresh mozzarella diced
salt & pepper
baguette
handful of basil
3 garlic cloves cut in half

Reduced Balsamic Vinegar Glaze
½-1 cup balsamic vinegar
1 tablespoon brown sugar

Directions:
In a small pan put 1 cup balsamic vinegar and sprinkle in sugar. Bring it to a boil and then turn down to low and simmer for 20 mins while stirring occasionally. It will reduce by half and thicken so that it sticks to the spoon like syrup. Pour in small container and put in fridge to cool.

Preheat oven to 350 and slice baguette.  Drizzle each piece with olive oil and put in oven 10 mins. Take the bread out of the oven and rub the bread with the garlic cloves to infuse it (you can save the garlic for later use for another recipe). Dice all the ingredients and toss together in a small bowl. Put spoonfuls of tomato mixture over bread. Drizzle with balsamic glaze and serve. Enjoy!