Ingredients
- 1 baguette
- 1 garlic clove
- 100 g cream cheese
- 4 tomatoes, seedless and chopped
- 12 basil leaves, chopped
- as needed olive oil
- 300 ml balsamic vinegar or 100g balsamic glaze
- salt and pepper
Instructions
- Bring the balsamic vinegar to a boil and then reduce the temperature to low. Once the bubbles turn thicker and less easy to control at a low temperature stop the cooking process and cool to room temperature. It should look like honey when cold. Correct with boiling water if too thick. Be careful not to burn it.
- Cut the baguette at an angle to get long pieces of bread.
- Toast them in the oven at 180C with a bit of olive oil until golden (5-8min).
- As soon as they come out rub each toast gently with a peeled garlic clove.
- Mix the tomatoes with the basil, salt and a bit of olive oil.
- Cover the toasts with cream cheese, top with the tomato and finish with a drizzle of balsamic glaze.
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