Bruschetta Recipe

Inspired by West Rose

Time40m

Serves8

Grilled bread topped with tomatoes, basil, and balsamic reduction.

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Ingredients

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1
Make the Balsamic Reduction
In a small saucepan, pour 1 cup of balsamic vinegar. Bring it to a gentle boil over medium heat.
2
Simmer
Reduce the heat and let it simmer for about 15-20 minutes until it thickens and reduces by half. Stir occasionally to prevent burning.
3
Cool
Remove from heat and let it cool. It will thicken further as it cools.

4
Chop Tomatoes
Dice the ripe tomatoes into small cubes and place them in a bowl.
5
Chop Garlic
Mince the garlic cloves finely.
6
Combine Ingredients
Add the minced garlic, chopped basil leaves, olive oil, salt, and black pepper to the bowl with tomatoes. Mix well until combined.

7
Slice the Baguette
Slice the baguette into 1-inch thick slices.
8
Grill the Bread
Preheat a grill or grill pan over medium-high heat. Brush both sides of the baguette slices with olive oil and place them on the grill.
9
Toast
Grill the bread for about 2-3 minutes on each side, or until golden and crispy.

10
Top the Bread
Remove the grilled bread slices from the grill and let them cool slightly. Spoon the tomato and basil mixture generously onto each slice.
11
Drizzle Reduction
Drizzle the balsamic reduction over the topped bruschetta.
12
Serve
Serve immediately while the bread is still warm.