12 oz cherry tomatoes, diced
1 white onion, chopped
1/2 cup kalamata olives, chopped
3 cloves garlic, minced
6 cloves roasted garlic, chopped (optional)
1 cup fresh chopped basil
1 tsp oregano
2 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp balsamic glaze (or balsamic vinegar)
baguette, sliced thin & toasted
salt
pepper


• In mixing bowl combine tomatoes, onion, olives, garlic, basil, 1 tbsp olive oil, red wine vinegar, salt and pepper. Cover and refrigerate at least 1 hour

• Drizzle remaining 1 tbsp olive oil over baguette toasts

• Top toasts with heaping spoonful of bruschetta and drizzle balsamic glaze on top