We all love eating bruschettas, here’s an awesome twist to the classic dish, watch how to make not the everyday bruschetta
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NOT THE EVERYDAY BRUSCHETTA
Ingredients
1 baguette, sliced and lightly toasted
Balsamic reduction
¼ cup balsamic vinegar
2 teaspoons brown sugar
Onion jam
1 medium onion, thinly sliced
1 tablespoon butter
1 teaspoon olive oil
1 fresh rosemary sprig
Salt to taste
1 teaspoon castor sugar
Roasted peppers
1 red bell pepper, roasted, peeled and cut into thin strips
3 garlic cloves, finely chopped
1 teaspoon dried thyme
Salt to taste
Crushed black peppercorns to taste
2 teaspoons olive oil
Broccoli pesto
1 cup blanched broccoli florets
3 tablespoon toasted pinenuts
½ teaspoon dried thyme
4 garlic cloves
Salt to taste
⅓ cup olive oil
Method
1. To make balsamic reduction, cook balsamic vinegar with
brown sugar in a non-stick pan on low heat till it thickens. Set
aside.
2. To make onion jam, heat butter and olive oil in a non-stick pan.
Add onion and sauté for 1-2 minutes. Add rosemary, salt and
castor sugar, mix and cook on a low heat for 15-20 minutes.
3. For roasted peppers, combine bell peppers, garlic, dried thyme,
salt, crushed peppercorns and olive oil in a bowl. Mix well and
set aside.
4. To make broccoli pesto, blend together broccoli, thyme,
pinenuts, garlic and salt into a coarse paste. Add olive oil and
blend again.
5. Remove the rosemary sprig from the caramelized onion jam
and transfer it in a bowl.
6. To assemble, spread a little broccoli pesto on each toasted
baguette slice, put some roasted pepper mixture over it and
top with onion jam. Arrange them on a serving plate, drizzle
balsamic reduction on top and serve immediately.
Credit: YouTube
