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