Golden Tomato Bruschetta W Gorgonzola Balsamic Syrup Recipes

GOLDEN TOMATO BRUSCHETTA W/ GORGONZOLA & BALSAMIC SYRUP

Steps:

• Toss the tomatoes, onion, red pepper, Italian seasoning, salt and pepper in a bowl.
• Allow the tomatoes to release their juices.
• Place the balsamic vinegar in a small sauce pan over medium heat.
• Allow vinegar to gently reduce until it is the consistency of syrup.
• Toss the crumbled Gorgonzola in the the tomato mixture.
• Top slices of toasted bread with the tomatoes and drizzle the balsamic syrup over the top.

GRILLED BRUSCHETTA

Steps:

• In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.

GOLDEN SYRUP

Steps:

• Put sugar in a small heavy pan and shake pan so the sugar is in an even layer.
• Sprinkle it with vinegar and water.
• Cook over low heat, without stirring, for 5 minutes.
• Increase heat to medium and cook until syrup has taken on a light caramel color, 5 to 6 minutes.
• Immediately remove from heat and pour in the corn syrup. DO NOT STIR, but let it bubble for 2 to 3 minutes. When the bubbling stops, stir well.
• Pour into sealed container. It can be stored at room temperature for several months.