Bruschetta Sundae

• For Balsamic Glaze
• 1 ounce balsamic vinegar
• 1 teaspoon brown sugar (packed)
• For Basil-Marinated Tomatoes
• 4 plum tomatoes (ripe & cut in med dice ~ An = amt of grape or cherry tomatoes is OK if they are what is really good)
• 8 -10 large basil leaves (torn into sml pieces)
• 2 ounces extra virgin olive oil
• 1/2 lemon, juice of
• salt & pepper (to taste pref)
• For Bread
• 1 loaf baguette (Pre-baked ~ Do not use sandwich bread. Use baguette or another artisan type bread.)
• garlic-infused olive oil (for brushing)
• To Serve
• 1/2 cup asiago cheese (shredded)
• 8 fresh basil leaves (garnish) (optional)

1. For Balsamic Glaze: Combine balsamic vinegar w/brown sugar, mix well & set aside.
2. For Basil-Marinated Tomatoes: Combine all ingredients in a bowl & marinate for at least 1 hour.
3. For Bread: Preheat oven to 350u0b0F Slice baguette into 1-in slices. Using a pastry brush, lightly brush both sides of ea slice w/the garlic-infused olive oil. Quarter ea slice, place on a baking sheet & bake till crisp.
4. To Serve Sundaes: Divide toasted baguette cubes among 4 appy serving plates. Pour off any excess liquid from the marinated tomatoes, add the balsamic glaze to the tomatoes mixture & mix well. Divide tomatoes among the 4 plates & top w/Asiago cheese + basil leaves (if desired).
5. NOTE: To expand this dish to luncheon entree size, consider adding red onion, black olives, mushrooms, pancetta or whatever else your taste buds fancy.

balsamic vinegar, brown sugar, tomatoes, tomatoes, basil, olive oil, lemon, salt, bread, baguette, garlic, asiago cheese, basil

Taken from www.food.com/recipe/bruschetta-sundae-336248 (may not work)