Bruschetta with Olive Oil Fried Bread & Balsamic Reduction Drizzle

I'm sorry that I have been M.I.A. for a week. I got out of school last week and decided to take a little break, and I had a wedding at Lake Lanier, GA... so I was a little distracted with that as well. Matter of fact, I have another wedding in Tuscaloosa, AL this weekend. So, we're packing our stuff up and heading out tomorrow to go celebrate that one. For today, I have one of my favorite Summer treats, Bruschetta. Some days, my mountain man & I just go and buy a nice loaf of Italian bread and a big bunch of beautiful heirloom tomatoes and toss them with basil, onion, and garlic. Finally you have to put this mixture on some amazing olive oil fried bread and fresh mozzarella, and garnish with a balsamic reduction and freshly shaved parmesan. This is the essence of Summer for us. Honestly it's all we need for dinner... a bunch of Bruschetta, a couple bottles of wine, and the hot weather. I'd go for some more right now actually!! Enjoy :)

Bruschetta with Olive Oil Fried Bread & Balsamic Reduction Drizzle

For the Tomato Topping:

1 Pint of Cherry Tomatoes, Cored & Sliced into Quarters

½C Red Onion, Finely Chopped

2 Garlic Cloves, Minced

¼C Fresh Basil, Chiffonade 

1T Olive Oil

1T Red Wine Vinegar

¼t Crushed Red Pepper Flakes

Salt & Pepper, To Taste

For the Balsamic Reduction:

¼C Balsamic Vinegar

1t Honey

For the Bruschetta:

Prepared Tomato Topping

Fresh Mozzarella, Thinly Sliced

Thick Slices of Country Bread

Olive Oil, For Frying

Whole Garlic Cloves, For Rubbing

Prepared Balsamic Reduction, For Drizzling

Freshly Shaved Parmesan Cheese

Directions:

1. For the Tomato Topping: Combine all of the ingredients in a mixing bowl and mix until everything is incorporated. Let the mixture sit at room temperature to allow the flavors to meld.
2. For the Balsamic Reduction: Add the balsamic vinegar and honey to a small saucepan and cook to reduce for 3-5 minutes, or until thick and syrupy. Set this aside until ready to use.
3. Heat about 1 inch of olive oil in a deep sauté pan over medium-high heat. Fry the slices of bread in the oil until golden brown & crispy, about 2 minutes on each side. Once the bread is done, immediately rub the whole cloves of garlic on the hot bread, so that there is a nice garlic smell and taste.
4. Top the garlic rubbed bread with thin slices of mozzarella, tomato topping, and shaved Parmesan. Enjoy immediately.