Almost Caprese Salad On Crostini With A Balsamic Reduction

• 1/2 cup balsamic vinegar
• 4 thick slices of bread (I used a crusty rosemary and olive oil loaf similar to sourdough)
• 4 tablespoons melted butter
• 1 clove of garlic cut in half
• 8 thick slices of heirloom tomatoes
• 8 thick slices of smoked mozzarella
• (optional) fresh basil leaves

1. Pour the balsamic vinegar into a small saucepan and bring to a boil over medium-high heat. Lower the flame and simmer until the vinegar has reduced and thickened enough to coat the back of a spoon, about 5-10 minutes. Make sure to shake the pan a few times and stir occasionally. Don't walk away or you'll end up with balsamic vinegar candy (which isn't a bad thing really). Allow the syrup to cool while you assemble the crostinis.
2. Spread the butter on both sides of the bread and toast in a toaster oven at 350 degrees Fahrenheit. Flip them when they start to brown around the edges, about 5 minutes, and toast for another 5 minutes or until golden brown and toasted.
3. Take the toast out and rub each piece with the exposed cut of garlic, using a pair of tongs to hold the toast steady so you don't burn yourself.
4. Layer the slices of tomato and smoked mozzerella on top of the toast and drizzle with the cooled balsamic syrup. Serve immediately.

balsamic vinegar, bread, butter, clove of garlic, tomatoes, mozzarella, fresh basil

Taken from food52.com/recipes/28828-almost-caprese-salad-on-crostini-with-a-balsamic-reduction (may not work)