Tomato and Balsamic Bruschetta

Crisp bread, ripe tomatoes, and tarty balsamic vinegar are perfectly balanced with Huletts White Sugar for a flavour sensation.

Preheat the oven to 200°C.
On the stovetop, cook the balsamic vinegar and sugar for 10 - 15 minutes over a medium heat. Once reduced to the correct consistency, it should coat the back of a spoon.
Set aside to cool.
Halve the cherry tomatoes and place in a bowl with the red onion and salt and pepper.
Toss with a couple of tablespoons of the balsamic reduction and set aside for about half an hour for the flavours to infuse.
Toast the bread slices in the oven for 5 minutes, turning once during that time.
Rub one side of each slice with the garlic clove.
Drizzle with olive oil.
Top each slice with the tomato mixture.
To serve, drizzle with more of the balsamic reduction and garnish with rocket.

There are no reviews yet. Be the first one to write one.