Spinach, Cherry Tomato, Feta Bruschetta with Blackberry Balsamic Syrup
One of the things I dearly love to start a dinner party with is Bruschetta, it always brings with it conversation. Happy conversation with lots of explicatory expressions and too the added wonderful ooh’s and aah’s! It makes me feel so good! The variables are as many as you could possibly think up and then add some more. It is one of those things that goes well with wine and most any kind of drink before dinner. It is also good as part of a dinner, I love it with a salad or soup… it is as endless of what you can serve this with as the variables of how to make Bruschetta. I also have been known to eat just Bruschetta when I do not have an appetite, almost always it is just what I needed.
- 1 clove garlic finely diced
- 1 teaspoon mix of chopped basil, oregano, thyme (this can be one or a mix of all three or even other herbs… your choice I prefer to use fresh, but you can use dried, just remember it does not take as much they are more intense in flavor!)
- 1 teaspoon of fresh squeezed lemon juice (I go very light on the lemon mix because of using the blackberry balsamic vinegar later, just a hint)
- ½ cup olive oil
- Flake Sea Salt to taste
- Freshly Ground Black Pepper to taste
I put all the ingredients in a pint size jar with a tight-fitted lid and shake thoroughly. I usually have some in the refrigerator or make this the morning I need.
I learned something as a young bride. I had no idea about herbs… fresh or died. I was finally enlightened… if you did not know about how much seasoning to add… then to your mix add just a pinch and taste, you will know if you want more or not and add a pinch more and taste just remember you can never take away a herb once it is added. I did a lot of pinching and tasting those first few years!
For the spinach, tomato, red onion topping:
- About 2 cups of assorted cherry tomatoes – I used red and yellow that I had on hand, halved (I quarter if large)
- ½ small red onion sliced in ½ inch length about half that width
- Fresh Basil or Oregano, Thyme (your choice, or even something else)
- One loaf of Ciabatta Bread (I like to cut about 3-4 inch squares and then cut diagonally
- One garlic clove peeled and halved
- 3 Cups of steamed (de-stemmed) spinach
- Feta Cheese
- Black Berry Balsamic Vinegar
Black Berry Balsamic Vinegar
- 1 cup of Black Berry Vinegar (recipe for making)
- ¼ cup Balsamic Vinegar
Put vinegars in sauce pot and bring to boil, reduce to simmer and reduce by half. It should have a nice thickened-syrup consistency, will lightly cover a spoon. Let cool and pour into a cruet or small pitcher. You could also use one of the plastic dispensing bottles (it makes it easier-less messy to drizzle the blackberry balsamic Syrup on the Bruschetta.)
Combine the halved-quartered tomatoes, red onion, and drizzle with the Lemon-Garlic Herb Dressing, set aside and let set at room temperature. You can make this in the morning, just refrigerate. Preheat oven to 400˚when you are ready to bake-roast the tomatoes and red onions.
Steam the spinach. Get the Ciabatta Bread sliced and take the halved garlic and rub on the top of each slice of bread. Place the tomato mix on jelly roll pan, I sprinkle a little of the herb mix and just a pinch of sea salt and ground black pepper on the tomato mix (does not take much you have already added to the tomatoes with the herb dressing.) Place in oven and bake for about 20-25 minutes or until the skinned are starting to get browned and blistered, take out of oven.
Dip the jelly roll pan until the tomato-juices mixed with the Lemon-Garlic Herb Dressing has went to the one end of the pan. I set the tomato end of the pan at an angle on a folded pot holder so the juices kind of stay at the other end of pan. I then take a pastry brush and brush each piece of the garlic-ciabatta bread with the tomato juices. Place bread under broiler until the bread is nicely toasted. Lay jelly roll pan with tomato mix flat so the juices blend again.
Put a layer of steamed spinach on the toasted ciabatta bread. Top with some of the roasted tomatoes and onions. Scatter some of the feta cheese on top, and then drizzle each with blackberry balsamic syrup.
Roasting the tomatoes concentrates their flavor and intensifies the taste with the lemon-garlic herb dressing adding to that blend the flavor of the feta cheese and the topper of all this is the blackberry balsamic vinegar, what a wonderful mix, united it is a fusion of nothing but pure ecstasy… definitely over the top! It makes such a wonderful pairing of the whole and makes it so easy to savor every bite… it wakens up your taste buds from first bite. This is something that I love to serve knowing full well that the instant my guests start eating I can see on their faces what they think of this Bruschetta….