Balsamic Bruschetta
Ingredients
- 300 gTraditional French bread (thickly sliced)
- 4 pcVine tomato (diced)
- 1 pcGarlic (halved)
- 3 tbspExtra virgin olive oil
- 100 mlBalsamic vinegar
- 1 tbspWhite sugar
- 1 pcBasil (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Crispy toasted bread rubbed with fresh garlic. Juicy tomatoes paired with a syrupy balsamic reduction that coats every bite.
- 1
Dice the tomatoes into 5mm cubes. Mix with olive oil, sliced basil, sea salt, and pepper. Let sit for 10 minutes to allow the flavors to meld.
- 2
Pour the vinegar and sugar into a small saucepan. Reduce over low heat until the mixture is syrupy and coats the back of a spoon.
- 3
Slice the bread into thick diagonal pieces. Toast under the grill until the crust is golden. Vigorously rub the hot crumb with the halved garlic clove.
- 4
Distribute the tomatoes over the bread. Drizzle with the balsamic reduction. Serve immediately so the bread doesn't soften from the juices.
Frequently asked questions
How do you get this dish right?
- Use room-temperature tomatoes, never cold, to release all their juices.
- Rub the garlic as soon as the bread comes off the grill: the heat allows the garlic to melt into the crumb.
How long does this dish keep?
Consume immediately. The toasted bread will become soggy if stored with the tomatoes.
