Saturday, July 14, 2012

A Summer Kind of Bruschetta

Hi there!  How are you today?  An extra hi to any new readers out there :)  I hope everyone is having a great start to their weekend so far.  This week just flew by and after an especially busy day at work today, I'm happy it's finally here. 

Today's post is about one of my favorite quick summer meals.  As much as I love summer, I don't love the 100 degree heat... which there has been a surplus of lately.  When it's sweltering outside, the last thing I want to do is turn on my oven - so I tend to stick to simpler meals that require minimal effort.  Smoothies, hummus veggie sandwiches, salads, veggie burgers are all obvious choices.  I was a little bored in the kitchen the other day and I started thinking about bruschetta....then I started thinking about a balsamic reduction I had made recently for a risotto recipe.... plus I had goat cheese in the refrigerator that was about to expire.  Combine them together and this recipe was born!

Bruschetta is a simple classic that always wows everyone away.  Bread, olive oil, basil, tomatoes, what's not to love?  If you're vegan, leave out the goat cheese.  Not gluten free?  Substitute whole wheat bread for extra fiber.  Feel free to tweak and adapt this recipe... if you have any suggestions for me, as always, leave them in the comments :)    


Summer Bruschetta with Balsamic Reduction

Ingredients

1 large tomato
1/4 cup basil, finely chopped
1 tbsp olive oil
2 slices gluten-free bread
1 oz goat cheese
1/4 cup balsamic vinaigrette

1. Finely dice tomato into coarse pieces, use a paper towel to blot/remove some of the seeds.
2. Next, using a kitchen scissors, chop basil finely into pieces.
3. Combine chopped tomato, basil and 1/2 tbsp of olive oil in a small bowl.  Set aside to let the flavors combine, about 30 minutes.
4. Drizzle remaining 1/2 tbsp olive oil over bread slices.  Place in toaster oven set at 350 degrees until golden brown.
5. While bread is toasting, heat balsamic vinaigrette over medium high heat until boiling.  Stir with a spatula, about 3 minutes, until reduced by half and a syrup begins to form - this is your balsamic reduction! 
6. Remove bread from toaster oven, spread each slice with 1/2 ounce goat cheese, cut each slice diagonally.  Top with tomato mixture.
7. Lightly drizzle balsamic reduction over your bruschetta.  Devour :)




What's your favorite summer meal?