Blistered Tomato and Olive Bruschetta | This gorgeous tomato appetizer recipe brings the best of Italy straight to your home. Simple ingredients give this antipasto favorite a delicious flavor combination that’s topped off with crisp toasted Kikkoman® Panko Bread Crumbs. The small bites make for a fancy snack on game day or a side dish with pasta, or enjoy them as an amuse-bouche before a festive meal. Serve any leftover tomato mixture and crisp panko over pasta for an easy weeknight dinner.
1 cup balsamic vinegar ½ cup Kikkoman® Panko Bread Crumbs 3 tablespoons olive oil, divided ½ teaspoon salt, divided 2 cups cherry tomatoes 1 garlic clove, peeled and thinly sliced ½ cup chopped and pitted green olives ¼ teaspoon cracked black pepper 1 12-inch loaf of crusty French bread, sliced and lightly grilled or toasted ½ cup fresh basil, chopped
Heat balsamic vinegar over medium-low heat in a medium saucepan. Reduce to low heat once vinegar begins to simmer. Continue to simmer for 20-25 minutes until reduced by half, stirring occasionally. Transfer balsamic reduction to a jar and cool at room temperature while preparing bruschetta.
Toss panko with 1 tablespoon olive oil and ¼ teaspoon sea salt. Heat a dry non-stick skillet over medium heat and add panko mixture. Spread out evenly in skillet. Toast for 6-8 minutes, stirring occasionally until evenly toasted. Remove from heat and transfer bread crumbs to a small bowl.
Wipe pan clean. Heat 1 tablespoon of olive oil in skillet over medium-high heat until very hot. Add tomatoes without overcrowding and cook untouched for 3 minutes. Stir tomatoes and cook 3-4 minutes longer, until blistered and skin is lightly charred. Add sliced garlic and cook 1 minute longer. Remove from heat and stir in olives, black pepper, and the rest of the salt.
Spoon tomato and olive mixture over bread slices. Drizzle with balsamic reduction. Garnish with toasted panko and chopped basil. Serve right away.