Bruschetta with Boursin Cream and Balsamic Reduction from Chef Justin Hitt at 202 Market
1 French Baguette, sliced into small slices
3 Beefsteak Style Tomatoes, small diced
7 Fresh Basil Leaves, chopped
3 Tsp Sherry Vinegar
3 Tsp Balsamic Vinegar
1 Clove Garlic, minced
1 Red Onion, slivered thinly
1/2 Tsp. Cumin
Salt and pepper to taste
For the cream:
1 Tbsp Boursin cheese
3 Tbsp Heavy Cream
For the reduction:
1 C Red Wine
2 C Balsamic Vinegar
Start by adding the wine and 2 C balsamic to a hot pan and allow this to reduce to a thickened syrupy texture. Chill and reserve.
While the glaze is reducing, diced the tomatoes, slice the onions, mince the garlic, and chop the basil and combine all in a bowl. Add the vinegar and spices and allow this to marinate for about 20 minutes to release the natural tomato juices. Once the mix has marinated, season with salt and pepper to taste.
After brushing with oil and seasoning, toast the baguette in the oven until crisp. About 4 minutes at 350 degrees.
Add the cream to a pan and allow it to reduce slightly, then add the cheese and mix.
Top the crostini (baguette) with the bruschetta and cream, then drizzle the glaze over top and serve!