bruschetta with tomatoes, goat cheese, & balsamic reduction

Sounds fancy, right? Well, in actuality it’s a super quick and easy spring appetizer!
Amounts can be adjusted for any number of people, but these amounts served 4:
1/2 loaf Italian bread, sliced in thin medallions
EVOO to coat
1 large vine ripened tomato
2 oz goat cheese
1/2 cup balsamic vinegar
1. Preheat oven to 400 degrees. In a small saucepan, over medium heat, heat the balsamic vinegar to a bubble. Reduce heat to low and simmer. Let the vinegar simmer until reduced by half. Remove from heat and let cool a little. It should be a bit syrupy.
2. Arrange bread on a baking sheet and drizzle both sides with olive oil. Toast until golden brown. Maybe 7 minutes? Just watch them carefully.
3. Plate the toasted bread on a platter, sprinkle with tomatoes and goat cheese. Drizzle with balsamic reduction and enjoy!
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One Response to bruschetta with tomatoes, goat cheese, & balsamic reduction

  1. Colleen says:

    This DOES sound fancy! And it looks delicious!

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