Bruschetta Skewers with a Balsamic Reduction

On most occasions, I prefer foods that are complex. I like when dishes contain flavors and textures that are well balanced and cleverly composed. I often compare food to music and feel that one individual course is in many ways, similar to a composed symphony.

Woodwinds are like the richness of a dish, very necessary but without proper direction they can easily overpower.

Strings are like texture, they complete the sound or experience and without them, it often feels as if something is missing.

Spice or heat is the percussion section; they are the heartbeat and soul of the presentation.

The conductor is ultimately the chef.

This is the one person who manipulates the conglomeration of components or sounds together to create a masterpiece and thus thrilling the audience.

There are, however, moments when simplicity is certainly welcome. I am a huge fan of the Dave Matthews Band but at times I find the simplicity of the acoustic performances with Tim Reynolds just as appealing. When the components are this strong, it’s often best to let them do their thing. This dish is that example.

Bruschetta skewers with toasted baguette finished with a Balsamic reduction

3- roma tomatoes quartered and roasted. I prefer roasting tomatoes for a few reasons. First, I love tomatoes but there’s a small window when tomatoes are in perfect season. I find that the roasting process of tomatoes makes out of season tomatoes almost as sweet as tomatoes in season. To roast tomatoes I quarter and coat them in olive oil, sea salt, fresh cracked black peppercorns and three cloves of minced garlic. (This is a perfect time to use your peppermill!) Next, I place them on a sheet pan and broil them in the oven until the outer skin begins to caramelize or slightly burn. Don’t take your eye off them in this situation. Most broilers operate at a high temperature and if you become distracted you can easily scorch your tomatoes and that’s not what we’re trying to do here. In most ovens this should take about five to ten minutes depending on the ferocity of your broiler. Once caramelized, remove the tomatoes from the heat and let cool.

15-Mozzarella balls

12-leaves of basil

1-cup of Balsamic vinegar reduced. Reducing balsamic vinegar is quite easy. Bring one cup of balsamic vinegar to a slow boil on medium heat in a sauté pan. When the vinegar has reduced by half, remove from the heat and let cool.

1-French baguette. Cut the baguette into one inch slices, coat with olive oil, Parmesan cheese and dried oregano. There are a few ways of toasting the baguette. I prefer grilling in this situation. It’s summer and I love the flavor of a grill so if the weather is nice, why not? Grab a glass of wine, fire up the grill, place the coated baguette slices on the grill and toast until you get some nice grill marks on the bread. The grill will add an extra layer of flavor that will only add to the overall performance.

To skewer, I started with a ball of mozzarella, then added the cooled roasted tomato quarter, then the basil leaf and repeated until you have five mozzarella cheese balls, four quartered tomatoes and four basil leaves on each skewer. The skewer should ultimately begin and end with a mozzarella ball. 

To plate, I placed the toasted baguette on a nice white platter in a neatly arranged pile. Gently place the skewers on the dish so that the baguette is at the foot of the pointed skewers. Lastly, artfully drizzle the reduced balsamic over the skewers.

One more thing, I have a friend who loves Prosecco, Italy’s answer to sparkling wine, and I know that this would be a wonderful compliment.

Buen Provecho!