Tuscan Bruschetta with reduced balsamic and vintage Dublin Cheddar


The secret to a true Tuscan pomodoro bruschetta is a great artisan bread and a top class olive oil. Very merky dark green olive oils are the best. Toast the bread slices and rub a garlic clove directly on the bread. Drizzle the olive oil over the bread. Next chop tomatoes and fresh Basil and top bread slices. Lightly sprinkle with sea salt. Garnish plate with a balsamic glaze reduction. Yum!

Categories: Pairings

Follow Us

For any inquiries please email me at chris@cantinettavintners.com

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: