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BRUSCHETTA MUFFINS

Prep
20 Minutes
Cook
15 Minutes
Serves
6

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon minced shallot
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1/2 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 6 BAYS® English Muffins, split
  • 1 large clove garlic, cut in half
  • 12 fresh basil leaves
  • 3 medium ripe tomatoes, seeded and chopped (about 1-1/2 cups)
  • 1/4 cup chopped sweet onion

Instructions

  • In a jar with tight-fitting lid, combine olive oil, vinegar, shallot, mustard, sugar, lemon zest and juice and salt. Cover and shake to thoroughly blend.

  • Bake muffin halves in preheated 350°F oven for 10 to 12 minutes, until crisp and golden brown at edges. Rub with cut side of garlic. Top each with a basil leaf. Toss tomatoes and onion with enough dressing to moisten, about 1/4 cup. Spoon onto muffins.
BRUSCHETTA MUFFINS