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Ingredients
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Balsamic Reduction
Sourdough Bread
Method
Balsamic Reduction
- 1
Prepare the Balsamic Reduction
In a small saucepan, combine 1 cup of balsamic vinegar and 2 tablespoons of honey. Stir well to combine.
- 2
Cook the Mixture
Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it simmer gently for about 15-20 minutes, stirring occasionally, until the mixture has thickened and reduced by about half.
- 3
Cool the Reduction
Once thickened, remove the saucepan from heat and let the balsamic reduction cool. It will continue to thicken as it cools.
Sourdough Bread
- 4
Prepare the Sourdough
While the balsamic reduction is cooling, take 2 slices of sourdough bread and brush both sides lightly with 1 tablespoon of olive oil.
- 5
Toast the Bread
Heat a skillet over medium heat. Once hot, add the sourdough slices and toast them for about 2-3 minutes on each side, or until they are golden brown and crispy.
- 6
Plate and Serve
Once the sourdough is toasted, remove it from the skillet and place it on a plate. Drizzle the cooled balsamic reduction over the toasted sourdough and serve immediately.