Bruschetta with aged balsamic vinegar

Bruschetta with aged balsamic vinegar

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My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

We serve this at the restaurant occasionally as something to nibble on with an aperitif. It is very simple, but delicious – a lovely way to showcase the beautiful rich depth of a balsamico tradizionale. I like to use a peasant-style bread without salt, such as pane toscano, pagnotta pugliese or a good-quality ciabatta. I prefer to sprinkle the salt on myself once the bread is toasted, lightly rubbed with garlic, doused with olive oil and finished off with just a trickle of balsamic vinegar.

Ingredients

Quantity Ingredient
4 slices good-quality chewy, peasant-style bread, cut about 1cm thick
1 garlic clove, peeled
2 tablespoons good-quality mild-tasting extra virgin olive oil
4 teaspoons aged balsamic vinegar
good pinch sea salt
a little finely chopped parsley, to finish (optional)

Method

  1. Preheat your grill and toast the slices of bread until golden on both sides. Remove from the grill and, while still warm, rub gently all over with the garlic clove. Cut the slices in half and brush with the olive oil.
  2. Drizzle over the balsamic vinegar and sprinkle with sea salt and a little chopped parsley if you like. Serve at once, while still warm. Delicious with a glass of Prosecco...
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