Summer Bruschetta
This appetizer features delightful flavors and aromas of Tuscany like fresh diced tomatoes, garlic and basil. Top grilled polenta cakes with this delicious combo and serve!
Ingredients
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil divided
- 1/4 cup fresh basil leaves cut into thin strips
- 1 tablespoon minced garlic
- 8 plum tomatoes seeded and chopped
- 1 tub polenta cut into 1/2-inch slices
- 1/4 cup shredded Parmesan cheese
Instructions
- Whisk vinegar, 1 tablespoon oil, basil and garlic in a small bowl. Stir in tomatoes and set aside to marinate.
- Brush both sides of polenta cakes with 1 tablespoon oil.
- Heat grill or grill pan over medium high heat. Lay the polenta cakes in single layer on grill, and grill 8-10 minutes per side, or until both sides are golden with grill marks.
- Divide the tomato mixture among polenta cakes. Top with cheese.
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