Balsamic Caramelised Onion Bruschetta
Balsamic Caramelised Onion Bruschetta
This bruschetta uses balsamic onions as a modern twist on the recipe. Make sure you marinate the tomato mixture for at least 20 minutes to really bring out the juices and flavour of the tomatoes. Really ripe tomatoes are best in this recipe.
Servings
3
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 red onions, sliced
- 1 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil Sea salt & black pepper, to season
- 4 slices sourdough bread
- 1 garlic clove, peeled Basil leaves & extra-virgin olive oil, to serve
- 2 ripe tomatoes, chopped
- 1 garlic clove, minced
- 1 tbsp chopped basil
Method
- To make the balsamic caramelised onions, heat the oil in a large pan over medium to high heat. Add the onions and cook for approximately 10 mins until soft, translucent and slightly golden. Add the balsamic vinegar and cook for another 1—2 mins then leave aside to cool slightly.
- Place the tomatoes, garlic, chopped basil and oil in a bowl and season with sea salt and black pepper if desired. Let marinate for at least 20 mins to really allow the juices to develop.
- While the tomato mixture is marinating, toast the bread and brush with olive oil. Rub lightly with garlic. Spoon the onions on to the bread then top with tomato mixture. Garnish with extra basil leaves.
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