3 cups chopped tri-color tomatos
1/2 cup chopped Kalamata and green olives
1 TBS store bought pesto sauce
1 large garlic clove, grated
1/3 cup grated fresh parmesean or pecorino
3 TBS olive oil (or more depending on your taste!)
3 TBS fresh chopped basil, plus more for garnish
salt and pepper to taste
1 toasted baguette, drizzled with olive oil and sliced
1/4 cup balsamic reduction (optional)
Chop the tomatoes, scooping out the insides and discarding. Add to a bowl. Drizzle with the olive oil. Grate in the garlic clove, and the parmesan. Stir, check for seasonings, and add salt and pepper. Add 2 TBS to toasted baguette. If desired, slice parmesan with a vegetable peeler and place on top of each crostini. Drizzle the top with balsamic reduction if you want to get real fancy!
Super Complicated Balsalmic Reduction
1 cup balsamic vinegar
1 TBS sugar
Whisk both in a saucepan and bring to a boil. Reduce heat and simmer until reduced by half. Let cool, and add to chicken, salad, or bruschetta!