Fresh salsa on a garlic toasted french loaf with a sweet balsamic reduction on top. SOOOO GOOOD!
Vegan Bruschetta with a balsamic reduction
Simple, but will simply amaze your guests
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Servings: 6
Ingredients
- 1 French Loaf
- 2 Tomatoes Chopped
- 1 Sm Onion Chopped
- 1/2 Green Pepper Chopped
- 4 Cloves Garlic Minced
- 3 T Fresh Basil
- 2 T Red Wine Vinegar
- 2 T Olive oil
- 1/4 Cup Balsamic vinegar
- 1 T Maple syrup
- Salt and Pepper
Instructions
Fresh Salsa
- Combine the tomatoes, onion, green pepper, garlic, basil, red wine vinegar, olive oil and salt and pepper. Place in a container and refrigerate for one hour to let flavors come together.
Garlic Bread
- Preheat oven to 425 degrees or start your grill (depends on the weather?).
- Cut the french loaf length wise and then in half, creating 4 open faced pieces
- Drizzle the cut side with olive oil and sprinkle with garlic salt.
- Place in the oven or on the grill and lightly toast the bread. You still want some "chewy" to the bread, so don't over cook.
- Remove from heat source and let cool slightly.
Balsamic Reduction
- Place the balsamic vinegar and maple syrup in a small sauce pan. I like to reduce the mixture in half, so I usually visualize how much I need for the drizzle and double that amount for the balsamic vinegar.
- Bring to a slow boil, reduce and simmer until reduced by 50%. Keep an eye on it. Remove from heat.
- Take the french loaf, place a layer of fresh salsa on top and drizzle the balsamic reduction over it.
