Double Tomato Bruschetta with Balsamic Reduction

Ingredients

Bruschetta

• 1½ cups (225 g)

  cherry tomatoes, cut into quarters
  medium tomatoes
• ½ cup (12 g)

  fresh basil, thinly sliced
• ¼ cup (38 g)

  sun-dried tomatoes in oil, drained, roughly chopped
• 1 tsp (5 mL)

  oil from jar of sun-dried tomatoes
  olive oil
• ½ Tbsp (4 g)

  capers, chopped
• 2

  garlic cloves
• 1 tsp (2 g)

  onion powder
• ¼ tsp

  salt
• ¼ tsp

  ground black pepper
• ½ cup (120 mL)

  balsamic vinegar^†

Toasted bread

• 1

  large baguette, cut into rounds
  gluten-free bread
• 1 Tbsp (15 mL)

  oil from jar of sun-dried tomatoes
  olive oil

Make your own

Balsamic Vinegar Reduction