Making Chloe Proud

So somewhere along the way, something happened and I wasn't born Chloe Coscarelli. I've made peace with it. Basically, she's my girl crush. Young, entrepreneurial, friends with the kitchen, cruelty-free, always smiling, and somehow her lipstick never fades or smudges. She's basically, the best. For a dinner party last night, I made her Bruschetta with Balsamic Reduction. When I first read the name I was like..."Balsamic reduction? No clue what it is but never gonna happen." Turns out it was so easy and seriously made bruschetta into something completely new, and obviously better. A first step to becoming friends with the kitchen and having lipstick that never smudges. And mastering appetizers. And hopefully one day becoming BFFs with Chloe Coscarelli.

Chloe's Balsamic Bruschetta
(serves 6-8)
For Reduction:
1 Cup Balsamic Vinegar
1 Tablespoon Maple Syrup
For Bruschetta:
6 Roma Plum Tomatoes, diced
1/2 Cup Chopped Fresh Basil
3 Cloves Garlic, minced
1 Tbs. Balsamic Vinegar
1 Tbs. Olive Oil, plus extra for drizzling
1/4 tsp. Sea Salt
1/4 tsp. Ground Black Pepper
1 Baguette, cut into 1/2 inch slices

1. Preheat oven to 425 
2. In a large bowl, toss the tomatoes, basil, garlic, vinegar, 1 tbs. oil, salt, and pepper. Set aside to let marinate.
3. Place the bread slices on a baking tray and drizzle lightly with olive oil. Bake 5-8 minutes or until lightly browned.
4. In a small pan, cook the reduction vinegar over medium-low heat until it comes to a boil. Reduce the heat and simmer, uncovered, for 20 minutes or until it's a thick syrupy consistency.
5. Remove the vinegar from heat and stir in the maple syrup. Set this aside.
6. When the bread is done, top each slice with the tomato mixture and then drizzle the reduction on top.
7. Impress your friends with your skills.