Recipe: Tomato & Microgreen Bruschetta with Balsamic Vinegar Glaze

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Makes: 10- 12 Servings

This tomato bruschetta has the perfect crunch and combination of flavors in one bite! The glaze gives this appetizer the perfect touch of sweetness and the tomato mixture balances it all out with hints of garlic and basil. This dish is perfect for any event…Watch how quickly it gets eaten!!

• 1 cup of heirloom tomatoes, chopped
• ¼ cup red onion, chopped
• 5 basil leaves, chopped
• 2 garlic cloves, minced
• ½ cup refreshing cabbage microgreens, chopped
• 2 tbsp Hamama olive oil
• ¼ tsp salt and pepper
• Baguette, sliced
• ½ tsp garlic powder, per baguette slice

Balsamic Vinegar Glaze:

• 2 cups balsamic vinegar
• ½ cup brown sugar

Garnish:

• Balsamic Vinegar Glaze
• Hamama cabbage microgreens

1. Preheat your oven to 350 F.

2. For the glaze: In a small pot, add your balsamic vinegar and brown sugar and bring to a boil over medium heat. Cook for about 5 minutes or until it thickens. When it becomes glossy on your spoon, turn off the heat and let cool. You can also store in the fridge to let it thicken quicker.

3. For the Tomato topping: In a medium sized bowl, get out your chopped tomatoes, cabbage microgreens, red onion, garlic, basil and olive oil and mix to combine. Store in the refrigerator until ready.

4. Next you will want to cut your baguette into thin slices and add those to a baking sheet.

5. Drizzle olive oil over the slices of baguette and add garlic powder to the top. When your oven is ready, bake them for about 10 minutes or until crispy and golden brown on top. Let cool.

6. Time to assemble your bruschetta! Add your tomato mixture on top of your baguette, followed by a little cabbage microgreen garnish and a drizzle of your homemade balsamic vinegar glaze on top and enjoy!