My family has a love for food that contains any combination of fresh basil, feta cheese and balsamic vinegar. This week for dinner, along with salmon on the bbq, I made what has been dubbed “bruschett-za” in our household.
The version that I made was very, very simple, and there are many additions that can be, and probably will be made next time.
I made 2 bruchettzas for 3 people.
What you will need:
- 2 small tortilla shells
- 1/2 pint chopped grape tomatoes (next time i will use romas and cut out the seeds to decrease extra liquid…our bruschttzas were a little tomato-soggy)
- balsamic vinegar reduction OR balsamic straight out of the bottle (see note below
- olive oil
- chopped basil, about 1/4 cup
- crumbled feta cheese, about 1/4 cup
Start by lightly brushing the shells with oil. Place them in the oven set to broil for about 5 minutes. (When I use broil, I usually put the racks down on the second rack, so it takes longer to burn if i forget about it…which, sadly, is often.)
Next, distribute the chopped tomatoes, basil, crumbled feta, then drizzle with the reduced balsamic. (I could have done a better job with the drizzling!) Place back under (but not directly under) the broiler and check often. You will probably notice the edges brown sooner than the middle.
Transfer onto a cutting board, cut into four or six pieces, and serve.
Why reduce the balsamic?
I use balsamic vinegar straight out of the bottle for many things, but I find, especially when cooking tomatoes, anything that can cut down on the excess liquid, goes a long way in maintaining the flavour, rather than “watering” it down. When balsamic is reduced, it has a thicker consistency, and more intense (ie. yummy) flavour.
Switch or Ditch
- sun dried tomatoes
- black olives
- pesto, as the “pizza” sauce
- …all of the above!