Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons olive oil
  • 1 ready made polenta roll, cut into 1/2″ slices
  • 1/3 cup fresh basil pesto
  • 1 pint champagne tomatoes (cherry or grape will work too), diced
  • 1 garlic clove, minced
  • 1/4 cup fresh basil, chiffoned
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • salt & pepper to taste

Instruction

  • Preheat broiler to HIGH.
  • In a medium bowl, add tomatoes, garlic, fresh basil, balsamic vinegar, olive oil, salt, and pepper to taste. Toss everything together and set aside.
  • Gently brush both sides of the polenta discs and place on a greased baking sheet.
  • Broil for 7-10 minutes or until slightly browned.
  • Remove from oven.
  • Smear 1/2 teaspoon of pesto on each disc and top with fresh tomato bruschetta.
  • SERVE!