CAPRESE SALAD WITH BALSAMIC REDUCTION
Tomatoes, fresh mozzarella, and basil drizzled with a sweet balsamic reduction and olive oil. Easy, impressive and delicious! Most grocery stores now sell prepared balsamic reductions. Surprisingly it's just as good!
Provided by stefychefy
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
- Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.
Nutrition Facts : Calories 580.1 calories, Carbohydrate 34.8 g, Cholesterol 89.3 mg, Fat 38.8 g, Fiber 1.8 g, Protein 22 g, SaturatedFat 18.2 g, Sodium 330.9 mg, Sugar 32.4 g
BALSAMIC BRUSCHETTA
Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.
Provided by Kathy Bias
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 35.2 g, Cholesterol 2.2 mg, Fat 2.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 470.9 mg, Sugar 3.4 g
BRUSCHETTA CAPRESE WITH BALSAMIC VINEGAR REDUCTION
We absolutely loved this bruschetta recipe. It's a creative twist with the flavors of a Caprese salad. The classic flavors of the tomato, fresh mozzarella and basil are so refreshing. It reminds us of a summer garden. The toasted baguette makes this bite-size appetizer easy to eat. Where this gets special is the balsamic...
Provided by Tammy T
Categories Other Snacks
Time 20m
Number Of Ingredients 7
Steps:
- 1. Cut tomatoes in half. Chop basil. Place in a bowl together. Put as much basil in as to your taste. Cut cheese into chunks or use round slices. Mix with tomato and basil. If doing round slices of mozzarella, set slices aside.
- 2. For the balsamic vinegar reduction: Add 1 cup of the vinegar to a small sauce pan. Add 1 tablespoon of sugar. Heat to boiling.
- 3. Lower the heat and simmer 10-20 mins. Depending on how flat a pan you use. (This seemed to take us forever! Or we were really hungry) The smell is very strong so ventilate using your stove's fan. Another thing we learned! The vinegar should reduce down to about 1/4 cup and be slightly thicker still. Now, pour into a heat resistant bowl as the mixture is hot and put in the refrigerator until cooled and thickened. About 10 mins. Should be like a thick syrup, if it's thicker, that's ok too. It all tastes good!
- 4. While you are cooling the reduction, set the oven to broil. Put the sliced baguettes on a cookie sheet and sprinkle the olive oil over the sliced baguettes. Not to saturate them, just to add flavor.
- 5. Stick in the oven and broil until they are crisp and brown. Watch them closely as they brown fast! Take them out when crisped and add the toppings.
- 6. Just pile the tomato, basil and cheese mixture on top of each slice. If using round mozzarella slices, put those on the bottom and pile the tomato and basil on top.
- 7. Now drizzle the cooled balsamic reduction on top. You don't need a lot as it packs a lot of flavor. Enjoy... SO GOOD!
- 8. To give an idea: A 1/2 loaf of a baguette made enough for 4 servings of 5 pieces each. (Depends on how long the baguette is) You can make ahead, except the broiled bagutte slices. The vinegar reduction and vegetable mix will keep for left overs. You can use the balsamic reduction on just about anything! Fruit, meats, vegetables. It is sweet and tangy.
CAPRESE BITES WITH BALSAMIC REDUCTION
Number Of Ingredients 4
Steps:
- Slice mozzarella into 1/2 inch cubes. Using a toothpick, layer the mozzarella, spinach and tomato. Refrigerate until time to serve. In a small saucepan over medium heat, bring Balsamic Vinegar to a boil. Allow to cook until vinegar thickens and reduces, about 5 - 10 minutes depending on your stove. You should be left with a few tablespoons of the reduction. When ready to serve, drizzle platters with balsamic reduction. Place Caprese bites on top of reduction and serve.
CAPRESE FLATBREAD WITH BALSAMIC REDUCTION
Caprese Flatbreads are loaded with fresh basil, juicy roasted tomato, gooey mozzarella cheese, and a sweet and tangy balsamic reduction.
Provided by Krista
Categories Appetizer
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400º. Place grape tomatoes on a baking sheet and top with olive oil and salt.
- Place in oven and roast tomatoes for 20 minutes.
- Reduce oven temperature to 350º.
- Place flatbreads on a baking sheet. Top each flatbread with olive oil and 1/2 teaspoon of minced garlic and spread evenly.
- Top each flatbread with 4 oz. of freshly sliced mozzarella.
- Evenly distribute the roasted grape tomatoes on top of each flatbread.
- Place flatbreads in oven and bake for 10 minutes or until cheese is melted.
- Top each flatbread with 1 1/2 Tablespoons of fresh chopped basil. {will need a total of 3 T. of basil}
- Lastly, drizzle a Balsamic Reduction over the top! {here's my easy Balsamic Reduction recipe}
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- To make balsamic reduction, heat balsamic vinegar in small saucepan over medium low heat until the vinegar has reduced to at least half the original amount. This can take up to 30 minutes. Allow to cool and set aside.
- Toast both sides of bread slices in 300 degree F oven. When the bread turns golden brown, remove from oven and cover with minced garlic. Set aside.
- Wash and slice the tomatoes. Layer on toasts with basil and mozzarella slices. Drizzle with balsamic reduction and olive oil. Season with salt and pepper, to taste. Serve fresh.
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- Pour the balsamic vinegar into a small saucepan, and heat over low to medium heat until it comes to a slow boil. Allow to simmer for about 8-10 minutes. The vinegar will thicken while it cooks. Once the amount that is in the pan reduces by about half, turn the heat off. Pour the vinegar into a bowl to allow to cool. As the vinegar cools it will thicken more and become a glaze.
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5/5 (1)Total Time 55 minsCategory AppetizerCalories 323 per serving
- While balsamic is cooking, wash and dice tomatoes into very small chunks. Add to a large glass mixing bowl. Peel and crush garlic. Dice olives into very small chunks. Add garlic and olives to tomatoes. Peel and dice onion into similar sized pieces as the tomatoes. Wash basil leaves and shake off excess water. Lay leaves on top of each other and roll into a tube. Cut into stripes, working in batches of about 7 leaves at a time. Add to tomato mixture.
- In a smaller mixing bowl measure olive oil and rapidly whisk measured balsamic to oil until emulsified. Salt and pepper to taste. Pour over tomato mixture. Stir and place in refrigerator while finishing Balsamic Reduction, preparing bread and dicing cheese. Dice cheese into very small pieces, similar to veggie sizes. Place in refrigerator until needed.
- Preheat oven to 350 degrees. Cut baguette in 1 inch pieces, cutting at an angle. Lay bread pieces on a cookie sheet and brush one side with oil. Bake for 10 mins or until lightly toasted. Let cool for about 10 mins.
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