RECIPES

Caprese Bruschetta on Homemade Roasted Garlic Crostinis with Mozzarella and a Balsamic Glaze

3/19/20262 min read

Serves: 12

Serving Size: 2 crostinis

Calories per serving: 388

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Ingredients:
 Balsamic Glaze

•1 cup balsamic vinegar
 •¼ cup brown sugar

Toasted Crostinis
•1 baguette, sliced into ½-inch thick round
 •Olive oil, for brushing
 •5-8 cloves of garlic, finely minced
 •Salt

Carmelized shallots

•Salt
 •2 shallots
 •2 tbsp of butter (Sub. avocado oil for Vegan alternative)
 •1/4 cup of water

Tomato Basil Topping

•2–3 ripe tomatoes, cored and diced
 •1/4 cup of diced roasted figs (see my recipe for roasted figs)

•2–3 tbsp balsamic vinegar
 •2–3 tbsp olive oil
 •5 fresh basil leaves, chiffonade (thinly sliced)
 •Salt & pepper, to taste


Additional Ingredient:

•24 Fresh Mozzerella slices

INSTRUCTIONS
 1. Toast the Crostinis
 - Preheat oven to 400°F (200°C).
 - Arrange baguette slices on a baking sheet. Brush both sides of each crostini

with olive oil.

- Sprinkle minced garlic evenly over each piece and season lightly with salt.

- Bake for 8–10 minutes or until golden brown and crisp around the edges.

2. Carmelize the shallots

  • Season the shallots witn salt and white pepper in a bowl and set them aside.

  • Add 1 tbsp of butter to a sauté pan and allow the butter to melt down completely and become very hot. Then, sauté the diced shallots until they are becoming translucent, and smelling very fragrant.

  • Turn the heat up high and quickly add 1/4 cup of water. You will need to quickly cover the pan with a lid, or a splatter guard, as it will sizzle and pop quite a bit.

  • Leave the lid on the pan and allow the steam inside to cook the shallots. Let it sizzle and cook down, as the shallots caramelise. Give it about 15 minutes, checking on it frequently to ensure it doesn’t burn. If the pan runs dry during those 15 minutes add another ¼ cup of water to the pan, allow it to sizzle down.

  • After about 15 minutes the shallots should be brown and carmelized.

    1. Make the Balsamic glaze

- In a small saucepan, combine balsamic vinegar and brown sugar
- Bring to a simmer over medium heat, stirring to dissolve the sugar.
- Reduce the heat slightly and simmer until the mixture thickens into a syrupy
glaze, about 10–15 minutes.
- Remove from the heat and let it cool. The glaze will continue to
 thicken slightly as it cools.

4. Marinate the Tomatoes
 - In a bowl, combine diced tomatoes, shallots, roasted figs, balsamic vinegar, olive
oil, and basil.
- Season with Salt and white pepper to taste
 - Allow the tomato basil mixture to marinate for at least 15 minutes.

5. Make the bruschetta

  • On each toasted crostini, place one slice of mozzarella cheese, a spoonful of tomato basil marinade, and top with a drizzle of balsamic glaze,

  • SERVE AND ENJOY!