|1||bread — olive ciabatta loaf|
|olive oil — drizzle|
|2 c||cherry tomatoes|
|salt and freshly ground black pepper|
|1||onion — brown, sliced|
|parmesan cheese — to serve|
|fresh basil — to serve|
|pesto — basil, to serve|
Cut the olive ciabatta into slices, arrange on an oven safe baking tray and drizzle with olive oil. Grill in the oven, carefully, until toasted. Set aside.
Transfer the tomatoes in an oven safe dish, drizzle with olive oil, season and roast until they burst open. Remove from oven, set aside.
In a saucepan, heat the butter and add the onion rings and allow to simmer until soft and translucent. Add a tablespoon or two of water, leave to cook through and saute until golden and caramelized.
Serve the Bruschetta by layering it with onion and tomatoes, adding fresh Parmesan, basil leaves, pesto and balsamic reduction.