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Caprese Bruschetta with Balsamic Reduction

Caprese Bruschetta with Balsamic Reduction

Finished caprese bruschetta with heirloom tomato, fresh basil, homemade mozzerella, and balsamic reduction up close

I distinctly remember the first time I heard of a balsamic reduction. It was years ago while watching Giada on the Food Network. It sounded so fancy and complicated, but I quickly learned that it was just fancy, not complicated.

Reduced balsamic vinegar or a balsamic glaze is one of my favorite sauces. It is the perfect versatile, tart and sweet topping. From adding a bit of sweetness to flatbreads to adding a hint of tart depth to strawberry ice cream, the possibilities are endless. On the savory side, balsamic reductions are great for topping off salads, tossing vegetables for roasting, glazing grilled tofu, or garnishing soups. On the sweet side, it works great with fruit, yogurt, and even ice cream.

The best part is how easy it is to reduce balsamic vinegar. It only requires only one ingredient and no special equipment, and the entire process takes less than 20 minutes!

Here I used my freshly reduced balsamic vinegar as a finishing touch to Caprese bruschetta made with homemade mozzarella cheese.

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