for 4 person

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

How it's done

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.

Show complete recipe