Vegan Bruschetta with a balsamic reduction
Simple, but will simply amaze your guests
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Appetizer
Cuisine: Italian
Servings: 6
- 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
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.