Open-Faced Sandwiches with Roasted Pepper Relish, Ricotta, and Balsamic Syrup Recipe

Open-Faced Sandwiches with Roasted Pepper Relish, Ricotta, and Balsamic Syrup

Serves 4

Slowly reducing everyday balsamic vinegar is a standard chef trick for focusing its flavor and approximating the syrupy texture of a more expensive type.

Balsamic Syrup

2 cups balsamic vinegar
½ cup pomegranate molasses
8 peppercorns
6 sprigs fresh thyme

Sandwich and Relish

3 Tbs. golden raisins
4 slices country bread
3 Tbs. olive oil, divided
2 cloves garlic, divided
1 cup roasted red peppers, diced
¼ cup toasted pine nuts
1 Tbs. chopped fresh mint
½ cup fresh ricotta cheese

To make Balsamic Syrup: Combine vinegar, molasses, peppercorns, and thyme in saucepan over medium heat. Simmer 35 to 40 minutes over medium-low heat, or until reduced to a syrupy consistency. Strain into bowl, and set aside to cool.
To make Sandwich and Relish: Place raisins in small bowl; cover with hot water and let stand 10 minutes. Drain and chop; set aside.
Preheat oven to 350F. Brush bread slices with 2 Tbs. olive oil and place on baking sheet. Bake 10 minutes or until golden and crisp, but not hard. Rub 1 clove garlic on bread.
Mince remaining clove garlic and combine with peppers, pine nuts, raisins, mint, 1 Tbs. olive oil, and 1 Tbs. Balsamic Syrup in small bowl. Season with salt and pepper.
Spread 2 Tbs. ricotta on each bread slice. Top with 2 Tbs. pepper relish, and drizzle with ½ to 1 tsp. Balsamic Syrup.