Bruschetta with a Sweet Red Wine Glaze
A sweet harmony of roasted garlic, cherry tomatoes, soft buffalo mozzarella, fresh basil, on grilled sourdough and finished with a sweet red wine glaze and a pinch of salt!
Servings: 4 SERVIINGS
Ingredients
- 4 sourdough slices, cut from a loaf of sourdough bread
- 2 tbsp. garlic paste, roasted, or fresh cloves to rub on the bread
- 20 or more cherry tomatoes, sliced
- 1 ball a good soft mozzarella cheese, pulled apart into bite size pieces
- 8 fresh basil leaves, chiffonade
- 1 cup red wine, pinot noir
- 1/2 cup brown sugar
- olive oil
- salt
Instructions
- In a small saucepan on medium heat, add the wine and sugar. Stir well and cook for 10-15 minutes. You may need to cook a bit longer. We want a glaze consistency. Keep an eye on it and stir often. Keep warm as it will get thick quick.
- While the glaze is going, heat a griddle or cast iron on med high. Pour a heavy drizzle on one side of the bread, toast until golden and if the edges get a bit charred that is perfectly fine and delicious. Flip and repeat with the oil.
- To assemble:Spread on the garlic/rub with the garlic. Layer with tomato slices, pieces of cheese, basil, some salt, and finish with a drizzle of oil and the wine glaze. Repeat with the other slices.
- ENJOY!