Ingredients
Scale
- 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!