Prosciutto Bruschetta with Balsamic Reduction

Bruschetta is the my favorite Italian dish. I love garlic (as I am sure you have figured out), fresh tomatoes, and toasted crusty bread. But regular bruschetta has been done, and usually it is vegetarian. But this dish was made for my husband as a snack, and since we had prosciutto in the fridge that had to be used.....

Prosciutto Bruschetta with Balsamic Reduction

Loaf of Crusty Bread
 1 cup cherry tomatoes
 2 cloves minced garlic
 1/2 cup chopped onion
Parmigiano Reggiano Cheese
1/2 cup Balsamic Vinegar
1 tablespoon Olive Oil
Salt & Pepper

In a small saucepan, on medium heat, bring balsamic vinegar to a boil, then reduce to a simmer. Let vinegar simmer occasionally stirring. While vinegar is simmering, cut crusty bread into 1/2 in thick slices and place onto baking sheet. Slice cherry tomatoes into quarters and place into bowl with minced garlic, chopped onion, olive oil, and salt and pepper to taste. Mix well and let rest for 15-30 minutes to let flavors mix.

 Slice prosciutto into 1 inch strips and top crusty bread with 1 to 2 strips of prosciutto. 

Top prosciutto with spoonful of bruschetta mixture. 

Using a cheese slicer or grater, top bruschetta with thin slices of Parmigiano Reggiano cheese.

Place under broiler on 500 degrees for 5-6 minutes until cheese is melted and bubbly. 

At this point to balsamic vinegar should have thickened into a dark brown reduction, with the consistency of syrup. Drizzle reduction over hot bruschetta and eat before it gets cold!

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