Bruschetta Recipe
Toasted bread topped with tomatoes, basil, and balsamic reduction.
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Ingredients
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Bread
Topping
Balsamic Reduction
Method
Balsamic Reduction
- 1
Prepare the Balsamic Reduction
In a small saucepan, pour 1 cup of balsamic vinegar. Heat over medium heat until it starts to simmer. Once simmering, reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally, until the vinegar has reduced to a thick syrupy consistency. Remove from heat and let it cool.
Bread
- 2
Prepare the Bread
Preheat your oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices. Place the slices on a baking sheet and brush both sides with olive oil. Bake in the preheated oven for about 10-12 minutes or until golden brown and crispy. Remove from the oven and let cool slightly.
Topping
- 3
Prepare the Tomato Topping
While the bread is toasting, chop the Roma tomatoes into small cubes. Finely chop the fresh basil leaves and mince the garlic cloves. In a mixing bowl, combine the chopped tomatoes, basil, minced garlic, salt, and black pepper. Toss gently to combine all ingredients evenly.
Assembly
- 4
Assemble the Bruschetta
Once the bread is toasted, take a spoonful of the tomato mixture and place it on top of each slice of toasted bread. Drizzle the balsamic reduction over the topped bruschetta for added flavor. Serve immediately.