This weekend as I was preparing for a get together with some girlfriends to swap hors d’oeuvres recipes I thought about it a while and then decided to make a play on something that I had recently tried at a going away party dinner for a girlfriend. A little bit of sweet mixed with yummy goodness savory and the only thing about the recipe that I put together that was not vegan was the bread that I served it on. I also loved that it was super simple with fresh tasting ingredients!
- 2 cans Fire Roasted Organic Tomatoes
- 1/4 cup chopped fresh organic Sweet Basil leaves
- 1 tbsp Garlic Powder
- 1/2 tsp Badia Complete Seasoning
- 1/2 tsp Kosher Salt
- 1/4 tsp Cracked Pepper
- 2 cups Organic Balsamic Vinegar
- 1/2 cup Organic Brown Sugar
- 1 tsp Molasses
- 1/4 cup Red Onion, diced
- 1-2 loaves sliced and lightly toasted Ciabatta Bread
For Balsamic Glaze – In a small saucepan over medium heat, combined balsamic vinegar, brown sugar and molasses and whisk or stir until sugar is dissolved. Bring mixture to a boil (be careful it will boil over quickly) and reduce heat and simmer for 20-25 minutes until mixture thickens. Remove from heat and let cool and transfer to airtight container and refrigerate until ready to use.
For Bruschetta Mixture – In a mixing bowl combine remaining ingredients and combine well. Transfer to container and refrigerate until ready to use.
To put together place spoonful of bruschetta mixture on top of toasted bread of choice and then spoon over balsamic glaze and serve. I added a little GoVeggie grated topping to mine to simulate the cheese.