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Summer Tomato Crostini With Reduced Balsamic

For a snack or appy

Prep
Cook
Serves 5people
Ingredients
sourdough baguette – 14 slices
1
cup ricotta cheese
3
tbsp Chives, diced small
3
tbsp Basil, chiffonade
3
tbsp Olive oil
2
garlic cloves, minced
salt and pepper
1
cup small heirloom tomatoes cut in half
1/2
cup balsamic vinegar
Directions
1.
Brush each slice of baguette with olive oil and sprinkle with salt. Bake or broil until golden brown. Let cool.
2.
In a bowl add the ricotta, chives, basil, olive oil and garlic and mix well. Season with salt and pepper and taste for additional seasonings.
3.
In a small sauté pan add the balsamic vinegar and heat over medium high heat. Be sure to watch carefully. You will want it to resemble a syrup consistency. Let cool. If it becomes too stiff, add a bit more balsamic vinegar to loosen it up.
4.
To assemble, add about one tablespoon of the ricotta mixture to the top of the toasted baguette slices. Top with about 5 to 6 of the tomato halves. Drizzle with a bit of the reduced balsamic and adorn with basil leaves or chiffonade basil. Sprinkle with a bit of sea salt and serve.

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