Bruschetta with Confit Cherry Tomatoes and Balsamic Vinegar


Cherry tomatoes 500 g
1 clove garlic
Sugar 25 g
MARCHI extra virgin olive oil
Dried oregano to taste
Salt up to taste
Black pepper to taste
Balsamic vinegar of Modena IGP Platinum Seal BRANDS
Bruschetta bread (to taste)


To prepare the Confit tomatoes, wash the tomatoes under running water;
Dry them with a cloth or kitchen paper;
Salt and pepper to taste;
At this point, prepare the chopped garlic and place it on top of each tomato
Add the sugar, a few drops of Balsamic Vinegar of Modena Sigillo Platino MARCHI, oregano and finally pour a drizzle of oil on each tomato.
Bake everything for about two hours in the oven, preheated to 140 °, until the water in the tomatoes has evaporated;
Toast the bread with a drizzle of oil in a pan;
Arrange the bread on a serving dish, place the cherry tomatoes on top and, if you like, add another drizzle of oil.

Recommended pairing

For this appetizer we recommend a Balsamic vinegar of Modena PGI Platinum MARCHI seal

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