I have a love affair with food. But with food that is beautiful and tastes good – because food should be beautiful and taste good. I usually give recipes an extra point or two when the ingredients alone sound fun and enticing. And I’ll often toss another point at it if my mouth waters while reading the recipe or looking at the pictures. Makes sense, right? But the real kicker is when the end result looks as if I’ve slaved all day over it…when I haven’t. And this bruschetta, my real-foodie-lovin’ friends, is one of those recipes.
Kids will love that it’s called nachos and you can get them involved with stacking everything up. Or you can make this as a more elegant summer dinner with friends, a glass of wine and a warm summer night.
Sourdough Bruschetta Nachos with Balsamic Glaze
I recommend using a sourdough bread for these nachos. My husband went on and on about how the sour-tang of the bread merged so well with the rest of the flavors like a party in your mouth (ok, I added the part about the party). If you want to make your own sourdough, you can use this recipe and even use up bread that is slightly stale (not too stale or once toasted it will become like a brick ).
Be sure when you’re selecting your mozzarella that you use the freshest cheese possible – and preferably from a source you know and trust.
- 24 sourdough bread slices, approximately 2-3″ in diameter
- 2 T olive oil (find it here)
- 8 oz fresh mozzarella (Or more, if you munch while prepping like I do. What?! I’m allowed – I’m the mom!), sliced
- 1 pint organic grape tomatoes
- 1 T unpasteurized honey
- 1/2 tsp real salt (find real salt here)
- 1/2 tsp pepper
- 1 sprig fresh, organic basil, chopped
Balsamic Glaze (a.k.a. “Oh My Goodness, This Is Incredible” Glaze)
- 1 T sucanat (find it here)
- 1/2 cup balsamic vinegar
In a sauce pan, heat the balsamic vinegar with the sucanat, stirring frequently. Simmer until the mixture is reduced to about half. Set it aside. Be careful you don’t burn this – keep the heat low enough and turn it off as soon as it’s reduced. (Ask me how I know. Or one of my children – ask them.)
Preheat oven to 450. Toss the tomatoes with a little of the olive oil, the honey, salt and pepper. Spread the tomatoes in a glass baking dish and bake for about 10 minutes, or until the tomatoes give up their plump roundedness, soaking in that honey!
Place your sourdough slices on a baking stone (like this one I have) and brush with the remaining olive oil. Bake the bread for 5-10 minutes or until toasty-toasted. Alternatively, you can grill the slices of bread. And the tomatoes, for that matter! If you’re up for firing up the grill, thread the tomatoes on skewers and throw it all on the grill! Or in the oven – it’s up to you.
Now pull out your nifty little individual ramekins. (Like these – I mean, for real y’all. How ridiculously adorable? And if you have to justify these dishes, use them to serve your totally gorgeous, homemade ice cream in!) Of course, you could always use a baking dish or cookie sheet to arrange half of the bread slices on. I’m cool with that.
Next, layer the toast with a mozzarella slice and some of the charred tomatoes. Stack a second layer. And, if you are feeling brave, make a third. Broil just until the mozzarella is toasty-melty.
Sprinkle with the basil and drizzle with the balsamic glaze. And enjoy. You’ll probably want to thank me and I’m ok with that.
How does the fam like this bruschetta? Or did you keep it all to yourself?