Recipe by Geoff Laws & Shaun Thompson of Qantas Lounges (National Winner – RHT Australia 2014)
2 Vine-ripened cherry tomatoes
250ml Balsamic vinegar
Finely slice foccacia bread and place in a muffin mould. Bake at 180 degrees for 10 minutes.
Score the bottom of the tomatoes with a cross and deep fry for 2 minutes.
Heat vinegar in a saucepan over a medium temperature. Bring it up to the boil, then reduce heat to low. Simmer for approx 20 mins until glaze is reduced by half. Let cool and refrigerate.