Not the Everyday Bruschetta

Ingredients list for Not the Everyday Bruschetta

• 1 Baguette sliced and lightly toasted
• 1/4 cup Balsamic vinegar Balsamic reduction
• 2 teaspoons brown sugar/jaggery
• Onion jam
• 1 medium Onion thinly sliced
• 1 tablespoon Butter
• 1 teaspoon Olive oil
• 1 Fresh rosemary sprig
• to taste Salt
• 1 teaspoon Castor sugar (caster sugar)
• Roasted peppers
• 1 Red bell pepper roasted, peeled and cut into thin strips
• 3 Garlic cloves finely chopped
• 1 teaspoon Dried thyme
• to taste Salt
• to taste Crushed black peppercorns
• 2 teaspoons Olive oil
• Broccoli pesto
• 1 cup Broccoli florets blanched
• 3 tablespoons pinenuts toasted
• 1/2 teaspoon Dried thyme
• 4 Garlic cloves
• to taste Salt
• 1/3 cup Olive oil

Method

1. To make balsamic reduction, cook balsamic vinegar with brown sugar in a non-stick pan on low heat till it thickens. Set aside.
2. To make onion jam, heat butter and olive oil in a non-stick pan. Add onion and sauté for 1-2 minutes. Add rosemary, salt and castor sugar, mix and cook on a low heat for15-20 minutes.
3. For roasted peppers, combine bell peppers, garlic, dried thyme, salt, crushed peppercorns and olive oil in a bowl. Mix well and set aside.
4. To make broccoli pesto, blend together broccoli, thyme, pinenuts, garlic and salt into a coarse paste. Add olive oil and blend again.
5. Remove the rosemary sprig from the caramelized onion jam and transfer it in a bowl.
6. To assemble, spread a little broccoli pesto on each toasted baguette slice,put some roasted pepper mixture over it and top with onionjam.Arrange them on a serving plate, drizzle balsamic reduction on top and serve immediately.