bruschetta with balsamic glaze

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 2 cloves garlic, peeled
• 2 tablespoons olive oil, extra virgin
• 1 pint cherry tomatoes, halved
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup balsamic vinegar
• 1 tablespoon brown sugar

Instructions

1. Preheat oven to 375°F (190°C).
2. Arrange baguette slices on a baking sheet.
3. Drizzle baguette slices with olive oil and top with garlic slices. Bake for 8-10 minutes, or until golden brown.
4. While the bread is baking, prepare the balsamic glaze: In a small saucepan, combine balsamic vinegar and brown sugar.
5. Bring to a simmer over medium heat and cook for 5-7 minutes, or until reduced by half and slightly thickened. Watch carefully to prevent burning.
6. Remove from heat and let cool slightly.

Notes

• For best results, use a crusty baguette.
• To toast the bread evenly, rotate the baking sheet halfway through baking.
• If you don't have fresh cherry tomatoes, you can use chopped sun-dried tomatoes.
• Store leftover balsamic glaze in an airtight container in the refrigerator for up to 2 weeks.
• Serve immediately for the best flavor and texture.