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


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

  • 4Servings


Balsamic Syrup

  • 2 cups balsamic vinegar
  • 1/2 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
  • 1/4 cup toasted pine nuts
  • 1 Tbs. chopped fresh mint
  • 1/2 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.

Nutrition Information

  • Calories: 465
  • Carbohydrate Content: 51 g
  • Cholesterol Content: 18 mg
  • Fat Content: 22 g
  • Fiber Content: 2 g
  • Protein Content: 10 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 914 mg
  • Sugar Content: 20 g