Jason’s Tasty Bruschetta

Codi thought it would be a good idea for me to make some bruschetta, so I got some supplies. What started out as a simple tomato-garlic bruschetta turned into a more elaborate and tasty treat.

I started with fresh-baked baguette (still warm), added a layer of proscuitto di parma, then a thick layer of freshly shaved, aged asiago cheese, then added a home-made blend of hydroponic tomatoes, Italian flat-leaf parsley, a big handful of fresh basil, a lime-sized shallot that was sauteed in a champagne-olive-oil reduction, three cloves of fresh garlic sauteed in olive oil, and a little salt and pepper. I topped it all off with an amazing reduction sauce (actually thicker like hot fudge) made from 1/3 cup Balsamic vinegar and 1/3 cup Syrah. Oh my God.

I’ll bake it at 350 for a few minutes – long enough for the asiago to melt. Yummm!

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