Balsamic Bruschetta

Crispy toasted bread rubbed with fresh garlic. Juicy tomatoes paired with a syrupy balsamic reduction that coats every bite.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 354
• Protein: 7 g
• Carbs: 52 g
• Fat: 12 g

Ingredients

• 300 g Traditional French bread ( thickly sliced )
• 4 piece Vine tomato ( diced )
• 1 piece Garlic ( halved )
• 3 tbsp Extra virgin olive oil
• 100 ml Balsamic vinegar
• 1 tbsp White sugar
• 1 piece Basil ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Tomato preparation

   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. Balsamic reduction

   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. Toasting the bread

   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. Assembly

   Distribute the tomatoes over the bread. Drizzle with the balsamic reduction. Serve immediately so the bread doesn't soften from the juices.

Chef's tips

• 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.

Storage

Consume immediately. The toasted bread will become soggy if stored with the tomatoes.