Bruschetta Sundae - cooking recipe

Ingredients

For Balsamic Glaze
1 ounce balsamic vinegar
1 teaspoon brown sugar (packed)
For Basil-Marinated Tomatoes
4 plum tomatoes (ripe & cut in med dice ~ An = amt of grape or cherry tomatoes is OK if they are what is really good)
8 -10 large basil leaves (torn into sml pieces)
2 ounces extra virgin olive oil
1/2 lemon, juice of
salt & pepper (to taste pref)
For Bread
1 loaf baguette (Pre-baked ~ Do not use sandwich bread. Use baguette or another artisan type bread.)
garlic-infused olive oil (for brushing)
To Serve
1/2 cup asiago cheese (shredded)
8 fresh basil leaves (garnish) (optional)

Preparation

For Balsamic Glaze: Combine balsamic vinegar w/brown sugar, mix well & set aside.
For Basil-Marinated Tomatoes: Combine all ingredients in a bowl & marinate for at least 1 hour.
For Bread: Preheat oven to 350\u00b0F Slice baguette into 1-in slices. Using a pastry brush, lightly brush both sides of ea slice w/the garlic-infused olive oil. Quarter ea slice, place on a baking sheet & bake till crisp.
To Serve Sundaes: Divide toasted baguette cubes among 4 appy serving plates. Pour off any excess liquid from the marinated tomatoes, add the balsamic glaze to the tomatoes mixture & mix well. Divide tomatoes among the 4 plates & top w/Asiago cheese + basil leaves (if desired).
NOTE: To expand this dish to luncheon entree size, consider adding red onion, black olives, mushrooms, pancetta or whatever else your taste buds fancy.