-
Pour the balsamic vinegar into a small saucepan, and heat over low to medium heat until it comes to a slow boil. Allow to simmer for about 8-10 minutes. The vinegar will thicken while it cooks. Once the amount that is in the pan reduces by about half, turn the heat off. Pour the vinegar into a bowl to allow to cool. As the vinegar cools it will thicken more and become a glaze.
-
Chop the 2 fresh mozzarella
-
Cut the tomatoes in half or thirds to desired size
-
Roll the basil to chop into fine strips. Combine the mozzarella, tomatoes, and basil together and gently stir to mix.
-
Slice the baguette into desired slice size. You can toast the baguette if desired, or serve un-toasted. To toast preheat the oven to 400 degrees. Cover a cookie sheet with foil. Lay the slices down on the foil and cover with butter or olive oil.
-
Bake for 8-10 minutes until golden brown.
-
Serve with the bruschetta on top of the baguette and a balsamic glaze drizzle on top.
