Cooking Instructions
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Step 1
Bring
Balsamic Vinegar (80 mL)
to a simmer.
Step 2
Reduce until slightly thickened, set aside.
Step 3
Cut a
Mini French Baguettes (to taste)
lengthwise into three equal slices.
Step 4
Brush the slices generously with
Garlic Paste (to taste)
, and bake until golden and crisp.
Step 5
Slice good quality, RIPE
Tomatoes (to taste)
into fine slices.
Step 6
Top tomatoes with
Onions (to taste)
rings, season with
Kosher Salt (to taste)
,
Finely Ground Black Pepper (to taste)
,
Extra-Virgin Olive Oil (as needed)
, and
White Balsamic Vinegar (to taste)
marinade for at least 2 hours.
Step 7
Add
Parmigiano-Reggiano (to taste)
batons. Garnish with some greens and
Fresh Basil (to taste)
, drizzle the
Balsamic Vinegar (80 mL)
reduction over the cheese.
