Bruschetta with balsamic butter

Bruschetta with balsamic butter

Total: 1 hr | Active: 30 min.
vegetarian
Nutritional value / person: 546 kcal
, Fat: 39 g
, Carbohydrate: 37 g
, Protein: 8 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bread

250 g bread (e.g. dark pagnol bread), cut into approx. 1 cm slices
2 tbsp olive oil
1 garlic clove, squeezed
4 sprig thyme, leaves torn off

Onions

1 tbsp olive oil
3 onions, cut into thin rings
¼ tsp salt
3 tbsp balsamic vinegar
4 sprig thyme, leaves torn off

Balsamic butter

125 g butter, soft

Bruschetta

40 g caper berries, cut into rings
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How it's done

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Bread

Place the slices of bread on a baking tray. Mix the oil, garlic and thyme, spread on top of the bread.

Bake

Approx. 12 mins. in the upper half of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly on a cooling rack.

Onions

Heat the oil in a non-stick frying pan. Add the onions and salt, cover and cook over a low heat for approx. 15 mins., stirring occasionally. Remove the lid, add the balsamic and thyme, bring to the boil, set aside, leave to cool.

Balsamic butter

Puree half of the onions with the butter, cover and chill for approx. 20 mins.

Bruschetta

Spread the balsamic butter over the slices of bread, top with the capers and the remaining onions.

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