Bruschetta Caprese With Balsamic Vinegar Reduction
Blue Ribbon Recipe
We absolutely loved this bruschetta recipe. It's a creative twist with the flavors of a Caprese salad. The classic flavors of the tomato, fresh mozzarella and basil are so refreshing. It reminds us of a summer garden. The toasted baguette makes this bite-size appetizer easy to eat. Where this gets special is the balsamic reduction. When it cools it really thickens up. Lightly drizzled onto the cherry tomato mixture brings all the flavors together. This is a filling appetizer or snack. The Test Kitchen
·cherry tomatoes, cut in half
·fresh basil, chopped
·fresh mozzarella cheese, cut in slices or chunks
·extra virgin olive oil
1 cregular balsamic vinegar
1loaf Italian baguette, fresh, sliced - rounds
How to Make Bruschetta Caprese With Balsamic Vinegar Reduction
- 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 it's thicker, that's ok too. It all tastes good!
- To 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.