Tomato Chutney Bruschetta with Mozzarella
Serves 1230 mins prep35 mins cook
This is the most delicious take on a classic Bruschetta with Mozzarella. The toasty bread is topped with a sweet and spicy tomato chutney, balsamic glaze, and fresh parsley. Now you can enjoy flavorful Bruschetta year-round!
0 servings
What you need
Instructions
Instructions Tomato Chutney In a large saucepan add the apple cider vinegar, red wine vinegar, granulated sugar, mustard seed, chili powder, and salt. Whisk until combined. Bring to a boil over high heat. Once boiling, add diced tomatoes, red peppers, and green onions. Stir until combined. Once the mixture is brought back to a boil reduce to medium heat and allow it to simmer for 2½ hours. Stir every 30 minutes until you reach the last 30 minutes, at that point you need to keep a close eye on it and stir every 10 minutes. Once reduced, remove from heat and place mixture into canning jars. Refrigerate. Constructing the Bruschetta Preheat oven to 400 °F and place oven rack in the middle of the oven. Cut your bread into slices ½ to 1 inch thick and then cut the slices in half. Brush both sides with olive oil and place on a baking sheet. Toast bread for 5 minutes, flip, and toast for another 5 minutes. Remove from the oven. Cut your garlic cloves in half and rub the interior on your slices of bread. Place ¼ inch thick slices of Mozzarella on your bread. Place under the broiler for 5 minutes or until melted and gooey. Remove from oven. Add a helping of tomato jam, a drizzle of balsamic glaze, and a sprinkle of fresh parsley. Serve immediately.View original recipe