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Double-Tomato Bruschetta with Balsamic Reduction

February 14, 2020

 Recipe starts at 02:31

This bruschetta is refreshing and light. It packs a solid garlic punch, with bursts of basil, garlic, and tomato. 

 

Serve on toasted crusty bread, sturdy crackers, or as a topper to your favourite hummus!

 

We made a balsamic reduction to drizzle over the bruschetta, but I found this bruschetta to be completely delicious on its own. If you're pressed for time, you can skip making a reduction and just add a splash of the balsamic vinegar straight to the bruschetta, or omit it completely. 

Double-Tomato Bruschetta with Balsamic Reduction

Recipe PDF

▸ ▹ Vegan, nut-free, soy-free, gluten-free

Yield: 2 - 3 servings
Prep Time: 10 min

Cook Time: 10 min
Total Time: 20 min

 

INGREDIENTS

1½ cup (225 g) cherry tomatoes , cut into quarters

½ cup (15 g) fresh basil leaves, thinly sliced

¼ cup (25 g) sun-dried tomatoes, roughly chopped

½ Tbsp (5 g) capers, finely chopped

2 cloves garlic, minced

1 tsp (4 g) onion powder

1 tsp (5 mL) oil from the sun-dried tomato jar (or substitute olive oil)

¼ tsp salt

¼ tsp ground black pepper

 

½ cup (120 mL) balsamic vinegar*

 

Optional Grilled Toasts

1 loaf whole wheat French bread (GF bread if desired), cut into rounds

1 Tbsp (15 mL) oil from sun-dried tomato jar (or substitute with olive oil)

 

Directions

  1. Combine the chopped tomatoes, basil, sun-dried tomatoes, capers, garlic, onion powder, salt, and pepper in a bowl. Mix to combine and set aside to allow the flavours to meld. 

  2. While the bruschetta is resting, make the balsamic reduction* by pouring the balsamic vinegar in a small sauce pan and bring to a boil over high heat. Boil until reduced by about a quarter (about 5 - 10 minutes), then remove from the stove. 

  3. For the grilled toasts, brush both sides of the bread rounds with the sun-dried tomato oil and toast on a frying pan on high heat, or in the oven on broil, until the edges are golden. 

  4. Top the tomato mixture on your toasted bread, and enjoy! 

 

Notes

  1. * If you're short on time, mix 1 - 2 Tbsp (5 - 10 mL) balsamic vinegar in the bruschetta instead of making a reduction. 

  2. Storage: the bruschetta will keep in an air-tight container in the fridge for up to 3 days. The balsamic reduction can be kept at room temperature for up to a week. Toasts are best eaten same day or stored for no more than 24 hours. 

  3. Variations: add green onions or red onion instead of the onion powder, or try with roasted garlic.

 

 

 

Did You Try This Recipe?

Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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