If something has the word “cheesy” in it, you’re bound to have a good time.
And by a good time I mean a delicious, crispy, bruschetta filled crostini. Gone cheesy of course.
It seems like lately my kitchen adventures have extended back to the simplest of recipes. I have been experimenting with a classic chocolate chip pancake recipe, peanut butter cookies and whole wheat banana bread (recipe to come!). All with basic, wholesome and yummy ingredients.
Because sometimes the outlandish, far fetched recipes…are just a little too far fetched. It’s important to get creative don’t get me wrong, but it’s also good to have your “go-to’s”. Especially when you’re a busy student like myself or a full time parent or you are just plain busy!
Whatever your M.O. is, you should never have to make life more complicated than it already is. Especially when it comes to home cooked meals. Yes, especially that.
These crostini’s are another feature of my “basic, go-to, simple, healthy, no fuss” theme of recipes I have been playing around with. Whether you are planning a dinner party and need a quick appetizer, searching for a complement to your dinner or need a new snack, these crostini’s are calling your name.
Bread, cheese, bruschetta, balsamic and basil. Simple, healthy and delicious. Seems to fit my latest niche. As far as bread goes, I L-O-V-E Trader Joe’s freshly baked artisan bread loafs. They bake them fresh everyday so it’s important to make these the same day you buy your bread! So yummy, hearty and not dry in the slightest. They have a whole grain kind even my dad is obsessed with. Whole grains =fiber, yay!
What cheese to choose? Why that’s simple. Mozzarella! I will always be a mozzarella girl. It pairs so well with this dish due to all the italian flavors that go into this recipe like olive oil and balsamic reduction. Plus mozzarella has less saturated fat than most cheeses. Yay again!
Now as far as the brushetta goes, do not be afraid to make this from scratch. It will take you roughly 5 minutes to put together. No frustration or endless chopping involved. You need a couple of roma tomatoes, cut horizontally. Then with a large cheese grader, grader out the flesh of the tomatoes.
Then you will discard the skins. This flesh will be your bruschetta base. All you need to do is mix this with olive oil and sea salt and bam. You are done! Nothing beats fresh bruschetta…let’s stay away from the packaged stuff!
While you toast your bread slices in the oven, you can make your balsamic reduction. This is the longest part of the whole recipe. In order to get a thick, balsamic glaze you need to heat your vinegar on the skillet for at least 15 minutes, while continually stirring. Details instructions will be below.
After the bread has toasted and the cheese is all melty and Ah-mazing, you can top each slice with some fresh bruschetta, chopped basil and balsamic reduction. HEAVEN.
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Cheesy Bruschetta Crostini’s with Balsamic Reduction
Ingredients
- 1 loaf whole grain bread (artisan or french bread)
- 1 cup mozzarella cheese (as needed)
- Fresh basil, chopped
- 2 Tbsp olive oil
Bruschetta
- 4 medium roma tomatos
- 1/4 cup olive oil
- Sea salt + Black pepper to taste
Balsamic Reduction
- 1 cup good quality balsamic vinegar
- 1 Tbsp maple syrup
Instructions
- Preheat oven to 400 degrees Fahrenheit. Slice your bread into thin slices until loaf has been used up. Set aside. Brush each slice with your 2 Tbsp of olive oil. You don’t need to use a lot of oil here. Just a tad on each will do. Set aside.
- Prepare your reduction by heating balsamic vinegar and maple syrup in a large sauce pan over medium high heat. Once sauce comes to a boil set to medium/medium low and let cook for at least 15 minutes until a thickness has formed. Keep stirring every now and then during the cooking time. Once it is done set aside to let cool.
- Bake your bread in the oven for about 5 minutes. Then take out of the oven and sprinkle cheese evenly over each slice. Place back in the oven and bake for another 5 minutes or so until cheese has melted and become bubbly. Bread should be nice and crispy, but not burnt.
- To prepare your brushetta, cut your tomatoes horizontally. Then grade the flesh out by grading against a cheese grader. Refer to the picture above for a demonstration. Once the flesh has been grated out, discard the tomato skins. Combine tomato flesh, olive oil, sea salt and pepper.
- Place a spoonful of brushetta onto each cooked bread slice over the cheese. Drizzle with your balsamic reduction and top with fresh basil. Enjoy!
