Last Updated on July 15, 2020
During a cooking class I took this past winter, we made bruschetta. This is the best bruschetta I have ever tasted. Luckily we were given the recipe to take home and make. I decided to make it “healthy” and not use bread. I still have the no bread rule in the house. So instead, I decided to use Town House Original crackers. It turned out delicious and got devoured. For your preference, use any bread or cracker you want. The best part is the bruschetta topping and I recommended not altering that. Trust me, your taste buds will thank you!
The special ingredient: Balsamic VinegarÂ
Place the vinegar in a saucepan over medium heat
Cut cherry tomatoes in half, chop fresh basil and parsley and chop 2 garlic clovesÂ
Add the vegetables and vinegar to a bowl and mix well
Serve on top of crackers and/or breadÂ
Top with shaved Parmesan cheese and ENJOY
How To Make:
Balsamic Vinegar Reduction:
- 2 cups balsamic vinegar
- Place the vinegar in a small pot on the stove and bring to a simmer
- Cook until the vinegar is reduced down to about 1/4 cup and is thick like honey.
- Store the vinegar in a container in your pantry.Â
Bruschetta:
- 2 cups balsamic vinegar
- 8 slices bread (french) or crackers
- 2 pints cherry tomatoes, halved
- 2 garlic cloves, chopped
- 1/4 cup chopped fresh basil
- 2 tbs. chopped fresh parsley
- Salt and Pepper to taste
- Olive oil
- Shaved Parmesan cheeseÂ
- Place the vinegar in a saucepan and reduce over medium heat until down to about 1/2 a cup. It will be thick like honey. Set aside.
- Place the tomatoes in a bowl. Add the garlic, basil, parsley, salt and pepper and add 2 tbs. olive oil and 2 tbs. balsamic vinegar. Let sit for at least an hour.
- Taste the tomatoes and adjust seasoning, adding more salt, pepper, vinegar or oil as needed.
- Toast the bread either in the oven, grill or toaster.
- Top the bread with the bruschetta mixture and finish with Parmesan cheese.Â
