How to Make Balsamic Bruschetta
- Cut the tomatoes into small cubes. Place them in a bowl with olive oil, salt and pepper. Mix them thoroughly until well combined. Set it aside.
- Now slice the focaccia loaf into thin slices as a base for the bruschetta.
- To make the balsamic glaze, heat a pot over medium high temperature.
- Add the balsamic vinegar, sugar, fine sea salt, ground black pepper and fresh herbs. Stir all the ingredients, until well mixed. The glaze begins to thicken quickly so watch carefully. As the glaze thickens, which will take hardly 5 minutes, remove the pot from the heat.
- Medium heat the fry pan. Toast the slices of focaccia loaf for 2 to 3 minutes until well-toasted.
- Gently brush the freshly hot slices with the garlic.
- Top them up (one by one) with the tomato mixture. Evenly spread it with the prepared balsamic glaze.
- Serve hot immediately and enjoy!
- Bruschetta originated in Central Italy in the 15th
- According to Marcella Hazan – an Italian cook, the origin of the dish traces back to the ancient Rome.
- It is a menu staple in all the Italian restaurants.
- Bruschetta is known as fettunta in Tuscany.