Kelly’s Bruschetta

This recipe came about during the pandemic when trips to the market were limited and shelves were scarce. We had Hawaiian rolls and a pint of cherry tomatoes on hand so Kelly decided to scrounge the pantry and whipped up this bruschetta, which has now become the most requested dish she makes for family and friends. She also swaps out balsamic vinegar for balsamic glaze and adds in a little molasses. Some variations of this recipe are adding a layer of homemade pesto or fresh ricotta (pictured on one of the slices here) on the slice of bread before spooning the tomato mix on top!

RECIPE

Ingredients

• Tomato Mixture

  • 1 pint of cherry or grape tomatoes, quartered

  • 1 garlic clove, minced

  • 2 tablespoons of good EVOO (like Lucini)

  • 2 tablespoons of Balsamic

  • Balsamic Vinegar Glaze

  • 1 teaspoon Molasses

  • 2 tablespoons of Basil, chopped, plus 1 tablespoon for garnish

  • 3 tablespoons of Parmesan, freshly grated, plus 1 tablespoon for garnish

  • Maldon’s Salt, to taste

  • Pepper, to taste

• Hawaiian Bread Crostini

  • 1 package of Hawaiian rolls, sliced in half

  • 3 tablespoons of EVOO

  • 1 clove of garlic

Instructions

• TOMOATO MIXTURE: Toss together tomatoes, garlic, EVOO, balsamic glaze, molasses, basil, Parmesan, salt and pepper in a bowl. Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.

• FOR THE HAWAIIAN BREAD CROSTINI: Turn the oven to BROIL. Move the rack to the top. Line a cooking sheet with tin foil or parchment and place the halved Hawaiian roll on the sheet, face up. Pour the olive oil in a small bowl, and, using a silicone brush, lightly brush the inside of the rolls. Toast bread until golden, about 3-4 minutes. Turning the pan halfway through for even browning. When done, rub the garlic clove on top of each piece.

• ASSEMBLY: Spoon tomato mixture onto each slice and serve immediately. Enjoy!