Open-Faced Sandwiches with Roasted Pepper Relish, Ricotta, and Balsamic Syrup

• 2 cups balsamic vinegar
• 1/2 cup pomegranate molasses
• 8 peppercorns
• 6 sprigs fresh thyme
• 3 Tbs. golden raisins
• 4 slices country bread
• 3 Tbs. olive oil, divided
• 2 cloves garlic, divided
• 1 cup roasted red peppers, diced
• 1/4 cup toasted pine nuts
• 1 Tbs. chopped fresh mint
• 1/2 cup fresh ricotta cheese

1. To make Balsamic Syrup: Combine vinegar, molasses, peppercorns, and thyme in saucepan over medium heat.
2. Simmer 35 to 40 minutes over medium-low heat, or until reduced to a syrupy consistency.
3. Strain into bowl, and set aside to cool.
4. To make Sandwich and Relish: Place raisins in small bowl; cover with hot water and let stand 10 minutes.
5. Drain and chop; set aside.
6. Preheat oven to 350F.
7. Brush bread slices with 2 Tbs.
8. olive oil and place on baking sheet.
9. Bake 10 minutes or until golden and crisp, but not hard.
10. Rub 1 clove garlic on bread.
11. Mince remaining clove garlic and combine with peppers, pine nuts, raisins, mint, 1 Tbs.
12. olive oil, and 1 Tbs.
13. Balsamic Syrup in small bowl.
14. Season with salt and pepper.
15. Spread 2 Tbs.
16. ricotta on each bread slice.
17. Top with 2 Tbs.
18. pepper relish, and drizzle with 1/2 to 1 tsp.
19. Balsamic Syrup.

balsamic vinegar, pomegranate molasses, peppercorns, thyme, golden raisins, country bread, olive oil, garlic, red peppers, nuts, fresh mint, fresh ricotta cheese

Taken from www.vegetariantimes.com/recipe/open-faced-sandwiches-with-roasted-pepper-relish-ricotta-and-balsamic-syrup/ (may not work)