Tuesday, January 3, 2012

Bruschetta with Balsamic Reduction

Everyone loves bruschetta. Tomatoes on garlicky, crusty bread - what's not to like? Adding tiny balls of marinaded mozzerella and balsamic reduction only elevate its status to divine.

This is another quick appetizer that you can throw together right before company arrives. I didn't even make the tomato mixture or marinade my own mozzerella balls. The one thing that should be done ahead of time is the balsamic reduction, which is relatively effortless.


Bruschetta with Balsamic Reduction
1/4 cup honey
1/4 cup balsamic vinegar
1 baguette, sliced
olive oil (I used basil-infused olive oil)
tomato bruschetta topping, purchased
marinaded mozzerella balls, purchased

In a small saucepan, bring honey and balsamic vinegar to a simmer. Simmer about 10 minutes, until it begins to thicken. It won't be as thick as when it cools, so don't overcook it - you'll end up with burnt balsamic caramel (not that that happened to me). Reserve.

Preheat oven to 350. Brush slices of baguette with olive oil and place on a baking sheet, toast until crispy, about 10 minutes.

Arrange toasted bread on a serving platter. Spoon tomato topping over, top each with a ball of mozzerella. Drizzle with a little balsamic reduction.



What to do with leftover balsamic reduction
  • Drizzle on ice cream or cheesecake
  • Try it with this grilled summery salad
  • Drizzle over roasted chicken or a steak
  • Use to flavor a pizza with figs, prosciutto and bleu cheese
  • Toss with roasted carrots, parsnips, yams and onions

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