Almost Caprese Salad On Crostini With A Balsamic Reduction – a delicious recipe with balsamic vinegar, bread, butter, clove of garlic, tomatoes, mozzarella. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Pour the balsamic vinegar into a small saucepan and bring to a boil over medium-high heat. Lower the flame and simmer until the vinegar has reduced and thickened enough to coat the back of a spoon, about 5-10 minutes. Make sure to shake the pan a few times and stir occasionally. Don't walk away or you'll end up with balsamic vinegar candy (which isn't a bad thing really). Allow the syrup to cool while you assemble the crostinis.
2
Spread the butter on both sides of the bread and toast in a toaster oven at 350 degrees Fahrenheit. Flip them when they start to brown around the edges, about 5 minutes, and toast for another 5 minutes or until golden brown and toasted.
3
Take the toast out and rub each piece with the exposed cut of garlic, using a pair of tongs to hold the toast steady so you don't burn yourself.
4
Layer the slices of tomato and smoked mozzerella on top of the toast and drizzle with the cooled balsamic syrup. Serve immediately.
703
kcal
Calories
45
g
Fat
16
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup balsamic vinegar, 4 thick slices of bread (I used a crusty rosemary and olive oil loaf similar to sourdough), 4 tablespoons melted butter, 1 clove of garlic cut in half, and more.
Yes, Almost Caprese Salad On Crostini With A Balsamic Reduction falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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