|Bruschetta with Olive Oil Fried Bread & Balsamic Reduction Drizzle|
For the Tomato Topping:
1 Pint of Cherry Tomatoes, Cored & Sliced into Quarters
½C Red Onion, Finely Chopped
2 Garlic Cloves, Minced
¼C Fresh Basil, Chiffonade
1T Olive Oil
1T Red Wine Vinegar
¼t Crushed Red Pepper Flakes
Salt & Pepper, To Taste
For the Balsamic Reduction:
¼C Balsamic Vinegar
For the Bruschetta:
Prepared Tomato Topping
Fresh Mozzarella, Thinly Sliced
Thick Slices of Country Bread
Olive Oil, For Frying
Whole Garlic Cloves, For Rubbing
Prepared Balsamic Reduction, For Drizzling
Freshly Shaved Parmesan Cheese
Directions:1. For the Tomato Topping: Combine all of the ingredients in a mixing bowl and mix until everything is incorporated. Let the mixture sit at room temperature to allow the flavors to meld.
2. For the Balsamic Reduction: Add the balsamic vinegar and honey to a small saucepan and cook to reduce for 3-5 minutes, or until thick and syrupy. Set this aside until ready to use.
3. Heat about 1 inch of olive oil in a deep sauté pan over medium-high heat. Fry the slices of bread in the oil until golden brown & crispy, about 2 minutes on each side. Once the bread is done, immediately rub the whole cloves of garlic on the hot bread, so that there is a nice garlic smell and taste.
4. Top the garlic rubbed bread with thin slices of mozzarella, tomato topping, and shaved Parmesan. Enjoy immediately.