Bruschetta is such a great thing to make. There are so many variations and fun additions you can tinker with it as much as you like. I made this because I found a few pounds of tomatoes buried in my crisper drawer about to go off. Oops!
I used our Traditional Balsamic in this, but you could use almost any one that you like. Black Currant is very good on tomatoes as well, and Lavender.
2-3 cups finely diced or minced tomatoes
1 tablespoon Traditional Balsamic Vinegar
1 shallot, minced
1 teaspoon Prosecco Vinegar (optional)
3 tablespoons Olive Oil, divided
2 tablespoons Garlic Olive Oil
1 tablespoon Basil Olive Oil
1 small bunch basil, thinly sliced
4 cups chopped mixed greens
Salt and Pepper to taste
Toss all the ingredients together and let sit for an hour or two to let the flavors meld together. Serve with chips or crackers and shredded Parmesan.
The Prosecco Vinegar is optional, but I love the bright pop that it adds to this.