Bruschetta de doble tomate con reducción de balsámico

Ingredientes

• 1 1/2 cup cherry tomatoes
• 1/2 cup fresh basil leaves
• 1/4 cup oil-packed sun-dried tomatoes
• 1 tsp oil from jar of sun-dried tomatoes
• 1/2 Tbsp capers
• 2 garlic clove
• 1 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup balsamic vinegar
• 1 large baguette
• 1 Tbsp oil from jar of sun-dried tomatoes

Preparación

1. 1

   In a bowl, combine the chopped tomatoes, basil, sun-dried tomatoes and oil, capers, garlic, onion powder, salt, and pepper. Set aside to allow the flavours to meld.

2. 2

   Make the balsamic reduction by pouring the vinegar in a saucepan. Cook uncovered at a gentle boil until the volume reduces to about a quarter or third of the original volume, about 8 minutes. Stir often.

3. 3

   Brush both sides of the bread with the sun-dried tomato oil and toast on a frying pan over high heat, or in the oven on broil until the edges are golden.

4. 4

   Serve the bruschetta with the toasted bread, drizzle over a very small amount of the balsamic reduction, and enjoy!