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

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

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