A crowd-pleaser any time of year, this savory-tasting appetizer is perfect for holiday get-togethers.
—DEBBIE MANNO FORT MILL, SC
START TO FINISH: 25 MIN. • MAKES: ABOUT 6 1/2 DOZEN
8 plum tomatoes, seeded and chopped
1 cup chopped sweet onion
1/4 cup grated Romano cheese
1/4 cup minced fresh basil
2 ounces thinly sliced prosciutto, finely chopped
1 shallot, finely chopped
3 garlic cloves, minced
1/3 cup olive oil
1/3 cup balsamic vinegar
1 teaspoon minced fresh rosemary
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional
1 French bread baguette (10 1/2 ounces), cut into 1/4-inch slices
1. In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat.
2. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture.
TOP TIP
Balsamic Makes It Better
Balsamic vinegar is made from sweet white grapes and aged in wooden barrels for at least 10 years. You can substitute cider vinegar or a mild red wine vinegar. White wine vinegar is much stronger and sharper and should be used sparingly if it’s all you have in the pantry.