Bruschetta Caprese with Balsamic Vinegar Reduction
- cherry tomatoes, cut in half
- fresh basil, chopped
- fresh mozzarella cheese, cut in slices or chunks
- extra virgin olive oil
- 1 c
- regular balsamic vinegar
- 1 Tbsp
- loaf italian baguette, fresh, sliced - rounds
How to Make Bruschetta Caprese with Balsamic Vinegar Reduction
- 2For the balsamic vinegar reduction: Add 1 cup of the vinegar to a small sauce pan. Add 1 Tablespoon of sugar. Heat to boiling. Lower the heat and simmer 10-20 mins. Depending on how flat a pan you use. (this seemed to take us forever! Or we were really hungry) The smell is very strong so
ventilate using your stove's fan! Another thing we learned! The vinegar should reduce down to about 1/4 cup and be slightly thicker still. Now, pour into a heat resistant bowl as the mixture is hot and put in the refrigerator until cooled and thickened. About 10 mins. Should be like a thick syrup, if its thicker, thats ok to. It all tastes good!
- 3While you are cooling the reduction, set the oven to broil. Put the sliced baguettes on a cookie sheet and sprinkle the olive oil over the sliced baguettes. Not to saturate them, just to add flavor. Stick in the oven and broil until they are crisp and brown. Watch them closely as they brown fast! Take them out when crisped and add the toppings.
- 5To give an idea: A 1/2 loaf of a baguette made enough for 4 servings of 5 pieces each. (Depends on how long the baguette is)
You can make ahead, except the broiled bagutte slices. The vinegar reduction and vegetable mix will keep for left overs.
You can use the balsamic reduction on just about anything! Fruit, meats, vegetables. It is sweet and tangy.