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Fresh Tomato Bruschetta with Balsamic Syrup
Fresh Tomato Bruschetta with Balsamic Syrup
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Yield: Makes 30
Ingredients
Balsamic Syrup
1/3 cup balsamic vinegar1 tablespoon sugar
Bruschetta topping
1 lb. fresh, ripe tomatoes (about 2 medium), seeded and diced1 tablespoon minced garlic
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh basil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
Bread
1 baguette, cut on bias into ¼ -inch thick slices (about 30 slices)2 tablespoons olive oil
Preparation Method
Make balsamic syrup
- In small saucepan, combine balsamic vinegar and sugar and heat on medium high.
- When mixture starts to bubble, reduce to a simmer and cook for 12-15 more minutes, stirring occasionally, until syrup is reduced by half.
Make bruschetta topping
- Mix all ingredients in medium bowl.
- Set aside for at least half an hour, at room temperature.
- Toast baguette slices, brush with olive oil, and top with about a tablespoon of tomato mixture.
- Drizzle with balsamic syrup.