When allowed to reduce, or cook down, balsamic vinegar becomes a thick, slightly sweet syrup. Here, a balsamic reduction is used to flavor an herb-laced roasted red pepper topping and then add a finishing touch to crostini.
- 3 Tbs. pine nuts
- 3 large red bell peppers
- 1 red or green jalapeño chile
- 3 tsp. olive oil, divided
- 1 1⁄2 Tbs. chopped fresh parsley
- 1 1⁄2 Tbs. chopped fresh mint
- 3 cloves garlic, minced (1 Tbs.)
- 1⁄2 cup balsamic vinegar
- 1 Tbs. agave nectar
- 6 1/3-inch-thick slices ciabatta bread, toasted
- Toast pine nuts in skillet over medium heat 3 to 4 minutes, or until browned, shaking pan constantly.
- Preheat broiler. Coat bell peppers and jalapeño with 1 tsp. oil. Broil on baking sheet, 15 minutes, or until blackened on all sides. Transfer to bowl, cover, and cool.
- Peel and seed bell peppers and jalapeño. Slice bell peppers into thin strips, finely chop jalapeño; transfer both to bowl. Stir in pine nuts, parsley, mint, garlic, and remaining 2 tsp. oil. Season with black pepper.
- Bring vinegar and agave nectar to a simmer in saucepan over medium heat. Cook 10 minutes, stirring occasionally. Stir 1 Tbs. balsamic syrup into pepper mixture. Marinate pepper mixture 30 minutes. Top bread slices with pepper mixture, and drizzle with remaining balsamic reduction.
PER SERVING: 133 CAL; 3 G PROT; 5 G TOTAL FAT (1 G SAT FAT); 21 G CARB; 0 MG CHOL; 103 MG SOD; 2 G FIBER; 10 G SUGARS
Categories: Vegetarian recipes