Double Tomato Bruschetta with Balsamic Reduction

This bruschetta is refreshing and light. It packs a solid garlic punch, with bursts of flavour explosions from the basil and balsamic reduction.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1In 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. 2Make 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. 3Brush 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. 4Serve the bruschetta with the toasted bread, drizzle over a very small amount of the balsamic reduction, and enjoy!