Memorial Day weekend when I went to Milwaukee, Heather and I met some of her friends for Sunday Funday at a bar called Horny Goat Brewing Co. It’s on First Street right on the Kinnicknick River. It’s a tie up your boat and stop in for a drink or food kind of place. Later in the afternoon, we ordered food and Heather ordered a Bruschetta Pizza with a Balsamic glaze. Ever since then I have been CRAVING bruschetta with the balsamic glaze.
I’ve made Bruschetta in the past without the balsamic glaze. Since I was craving some fresh tomatoes and basil from my herb garden so I decided make some bruschetta, and try my hand at making the balsamic glaze. I had picked up a baguette and some tomatoes from the farmers market and brought them home to make dinner.
Mozzarella (or other type of cheese)
I started by chopping up my tomatoes and basil and put them in a bowl with minced garlic and a little bit of balsamic vinegar.
While letting the tomatoes, garlic basil and balsamic marinade, I sliced up my baguette. After being drizzled with olive oil, I popped into the oven for a few minutes at 350 degrees to toast the bread. I toast them before hand because they tend to get soggy when I put the buschetta mixture on top and then put them in the oven.
Once the bread was lightly toasted, I topped with the mixture and then topped with mozzarella. I put them back in the oven.
While everything was marinating, being cut, and toasted, I was also reducing the balsamic vinegar. I placed about a half a cup in a sauce pan, and brought to a boil over medium heat. Once it was boiling, I reduced the heat and let it simmer for about 10 minutes. Once reduced, I set aside and let cool.
By the time the balsamic vinegar reduction had cooled, bruschetta was ready to be pulled from the oven. I placed pieces on a plate and spooned the reduction on the top.
After all of that hard work, I enjoyed the fruits of my labor while watching Jeopardy!