Spanish Bruschetta

           Tonight we celebrated Betania’s birthday with a few close friends and a couple Modelo’s. Her favorite cuisine seems to be Mexican/Spanish so it gave me somewhere to start. When thinking of an appetizer, Bruschetta kept coming to mind and I figured I could change a few ingredients to make it fit onto the menu. I really must say, I hate to brag, but YUM!! Who would have thought this would be so good? If you are going to try any of these recipes and you are looking for a good appetizer, I encourage you to give this a try.

I recently enjoyed a balsamic reduction and a gourmet restaurant and assumed it was difficult to make. I couldn’t have been more wrong. I’m planning to use it on many more recipes. I'd suggest using the entire bottle of balsamic (will reduce by about half) and pore it into a small jar or jug to have on hand for the future. 

 

What you will need 

¾ c. Balsamic Vinegar

½ French Bread Baguette, sliced (into about 20 pieces)

½ c. Olive Oil

2 Garlic Cloves, Minced

12 oz Queso Fresco, thinly sliced (about 20 pieces)

4 Roma Tomatoes, diced

2 Chipotle Peppers in Adobo Sauce Puréed or finely chopped.

¼ c. Cilantro 

1/8 c. Olive oil

Balsamic Reduction

• Pour the balsamic vinegar into small saucepan.
• Heat pan to high.
• Whisk briskly and constantly to prevent burning.
• Reduce by half, or until the vinegar takes on a syrupy quality.

• Pre-heat oven to broil on high.
• Place bread on baking pan.

• Mix oil and garlic in small bowl.
• Brush the top of the bread with oil and garlic mixture. Place in oven and broil for about 7 mins or until the edges turn slightly brown.
• Remove from oven and top with cheese slices.
• Return to oven for 5 mins and remove from heat
• Mix tomatoes, chipotle purée, cilantro and olive oil. 
• Top bread with tomato mixture.
• Drizzle with balsamic reduction and serve immediately. 

Serves 10-15


Vegetarian, But Not So Healthy