This week in Colorado has been our “true” first week of Fall which is fitting because it really was the first week of Autumn! Haha! The temperature finally dropped from the very hot 90 degree days to the 60-70’s literally overnight. We got a boatload of rain and lots of grey days this past week! It was actually awesome. I love weeks like we just had and what makes it even better, the mountains got their first 6 inches of snow with a foot predicted tonight in some parts of the state! Pretty neat, snow in October!
The problem with going from extreme heat to snow in the mountains, the fall foliage came and went quickly which I’m really sad about. I had full intentions of heading West yesterday but after a little research, I realized that I missed the leaves changing as most have already fallen off the trees. Bummer. Plan B, I’m going to head up to Evergreen in a few and hopefully catch some colors in a lower elevation. The elk are also in rutting season so maybe I will be lucky and see some bull elks too!
Bruschetta with Balsamic Reduction is my recipe this week not only because it’s one of my favorite foods on earth, but I’m paying homage to my last tomatoes that I picked from my bushes yesterday. It’s kinda bittersweet, tomato season is over and I’ll miss my daily dose “candy”, but I got to make my favorite food, tomato bruschetta! Yeah for me. This recipe is so simple to make and will be a happy addition to the party that you may have!
On my recent trip to Italy, we had the best balsamic vinegar. In fact, I brought home a very old, expensive bottle of it. It’s so thick that you only need a few drops of the liquid gold. I can’t wait to find the perfect time to use it but in the meantime, I made a balsamic reduction. A balsamic reduction is a great alternative to an aged balsamic vinegar. You cook it down until it becomes a thick and tasty sauce. It’s wonderful on just about anything and keeps in the refrigerator for weeks! Try it on avocados, steak, chicken, a salad, cheese or strawberries. The list goes on and on! Enjoy it!
Gotta run but have a great week!
- 2 cups quartered cherry tomatoes
- 4 tablespoons good quality extra virgin olive oil
- 1/4 cup torn fresh basil leaves
- pinch of Kosher salt and pepper
- [br][b]For the Balsamic reduction[/b][br]
- 1 cup good quality balsamic vinegar
- 1/4 cup honey
- [br][b]Serveing extras[/b][br]
- 1 baguette sliced into 1/2 inch slices
- Fresh mozzarella cheese
- Salami slices or your favorite Italian meats
- Combine the tomatoes, olive oil, basil leaves, salt, and pepper. Toss lightly and set aside.
- To make the balsamic reduction, in a small saucepan add the vinegar and honey. Bring to a boil then turn heat to low and simmer for 20 minutes or until the liquid has reduced by half. Remove from heat and let cool. The mixture will get thicker as it cools.
- Place the sliced baguette onto a baking sheet. Drizzle olive oil over the bread and place under the broiler. Toast until golden brown, about 1 minute or so.
- To serve place tomato mixture over bread slices and drizzle the balsamic reduction over the top.