Grilled Bruschetta

• 1/2 cup balsamic vinegar
• 1-1/2 cups chopped and seeded plum tomatoes
• 2 tablespoons finely chopped shallot
• 1 tablespoon minced fresh basil
• 2 teaspoons plus 3 tablespoons olive oil, divided
• 1 garlic clove, minced
• 16 slices French bread baguette (1/2 inch thick)
• Sea salt and grated Parmesan cheese

1. In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving.
2. Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides.
3. Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.

balsamic vinegar, tomatoes, shallot, fresh basil, olive oil, garlic, bread, salt

Taken from www.tasteofhome.com/recipes/grilled-bruschetta/ (may not work)