Fresh tomatoes, mango and basil served on toasted bread and drizzled with balsamic glaze. You can't go wrong with this crowd pleasing appetizer!
This appetizer is a perfect way to capture the flavors of ripened tomatoes and fresh basil. For variation, I added mango to the classic bruschetta recipe.
1 baguette olive oil 1 clove of garlic3–4 firm tomatoes, diced 1 mango, diced ( optional) 2 garlic cloves, finely minced 1 Tablespoon olive oil 1/2 -1 teaspoon salt ¼ teaspoon ground black pepper Basil for garnish
Balsamic Glaze: 1/2 cup balsamic vinegar 1 Tablespoon sugar, honey or maple syrup
Preheat oven to 400 degrees.
Slice baguette and place on a baking sheet. Brush the top of each slice with some olive oil. Toast for 10 minutes or until lightly browned.Rub each toasted baguette with a clove of raw garlic.
In a bowl, add in tomatoes, mango, garlic, oil, salt and pepper and mix together. Taste and add more salt if needed.
Heat balsamic vinegar and sweetener in a small saucepan. Once it starts to boil, reduce heat to low and simmer for 10-15 minutes, until reduced by half. Set aside and cool.
To serve: Top bread slices with tomato mixture, drizzle with balsamic glaze and garnish with basil. A