Grilled tomato bruschetta with balsamic reduction and marinated mozzarella

Blister the tomatoes with a torch; the skins pop off as soon as the flame touches them.

Remove the seeds (optional), then give the tomatoes a quick dice.

Toss the diced tomato with a little olive oil, salt and cracked black pepper.

Balsamic reduction: put a wedge of onion in the bottom of a pan, add a couple glugs of balsamic vinegar and brown sugar, and reduce until syrupy.

Drain the water off the mozzarella and marinate it in salt, pepper, olive oil and Italian seasoning; set aside.

Cut a thick slice of sourdough bread; oil both sides and season with salt and pepper.

Grill until charred on both sides, maybe two minutes a side or a minute and a half, flipping, until charred on the edges.

Rub crushed garlic over the edges of the toast.

Layer a few pieces on the bottom of the toast and the rest over the top.

Cut into wedges or slices and serve.