The following recipe comes courtesy of Ashely of Center Cut Cook. She is a fabulous cook and runs an amazing blog that we recommend you start reading!
Grilled Shrimp Bruschetta with Mandarano Balsamic – toasted bread topped with fresh tomatoes, basil, garlic, mozzarella cheese, grilled shrimp, and a drizzle of Mandarano’s Balsamic Glaze!
Do you have one appetizer that no matter where you are, if it’s on the menu, you order it? For us it’s bruschetta. No matter what restaurant we are at, if it’s on the menu, nine times out of ten, we order it.
I don’t know what it is about the combination of fresh tomatoes, basil and garlic that draws me in, but I am a complete sucker for that trio of flavors. Add in a little fresh melty mozzarella, grilled shrimp, and a drizzle of Mandarano’s Balsamic Glaze and typical bruschetta goes from good to WOW… gimme some of that!
The folks over at Mandarano were kind enough to send me a bottle of their famous Balsamic Glaze and Sauce to try, and I have to say, I was impressed. It’s rich, delicious, tangy and thick, just perfect for Grilled Shrimp Bruschetta.
Ripe, juicy, delicious, garden-fresh tomatoes <—– That’s the key to awesome bruschetta. If your tomatoes are over-ripened, or under-ripened, or just lacking in flavor, your bruschetta is NOT going to be good. Choose those tomatoes wisely. I like to finely chop my tomatoes for bruschetta. Don’t ask me why, I just do.
Along with the tomatoes, garlic, and lots of fresh basil, you’ll need a little balsamic vinegar, olive oil, salt and pepper. Mmmmm yummy. When the tomato mixture is prepped and ready to go, cover it with some plastic wrap and pop it in the fridge for about 30 minutes so that the flavors can meld together. Tomatoes, basil, garlic, olive oil, and balsamic vinegar are so much better together when they’ve hung out in a bowl for a bit.
Now, I know that you don’t traditionally put shrimp atop bruschetta but I thought it sounded like a fabulous idea. And it was. I tossed a few shrimp with a little salt and pepper and a drizzle of olive oil, and grilled them until they were cooked through. Shrimp cook FAST so keep an eye on these guys so that you don’t overcook ‘em.
Buy yourself a big ole loaf of French bread and cut it into 1/2 inch thick slices. If you want to get all fancy, and trust me, you do…. cut the bread on a diagonal.
Now we’re getting to the good stuff! After the tomato mixture has chilled in the fridge for a bit, I like to use my handy dandy microplane grater (you can buy one here) to finely shave some fresh mozzarella cheese. This is how it’ll work. You’ll arrange your bread slices on a baking sheet (I lined it with foil for easy clean-up), and scoop a big ole spoonful of the tomato mixture on each slice. Top with a little fresh mozzarella, and a single shrimp, then broil for just a few minutes until the cheese is all melty.
Now for the best part! Right after the Bruschetta comes out of the oven, drizzle a little Mandarano’s Balsamic Glaze over the top of each! To DIE for…
This is the Mandarano Glaze & Sauce I was talking about earlier. It’s thick, flavorful and delicious! You can drizzle it on just about anything. Sometimes I’ll drizzle it over steamed veggies, or even a baked potato. I’ve also drizzled it over strawberries and it’s delish. Their Balsamic Glaze & Sauce is good on just about anything!
I was able to get about 15 servings from this recipe. Plan for 1 shrimp per piece of bread, unless you’ll like more, of course! You can serve this as an appetizer, snack, and we’ve even been known to eat these for a whole meal! Enjoy!
--- Click here to read the recipe on CenterCutCook.com ---
I played around with different foods and made a couple of appetizers with it, but decided to share a main dish, Pork Medallions and Peach Chutney topped with Mandarano Balsamic Glaze & Sauce. Sounds kind of fancy, right? Don’t let the title intimidate you. This dish is lovely to share with guests, and also simple to make for your family during a busy week.
The following recipe comes courtesy of Nicole from MyLoveForCooking.com. We highly suggest you follow Nicole and read her blog. She is an amazingly creative cook with a great eye for photography!
This is a far reaching idea I know. I was approached by Mandarano to try out their Balsamic Glaze and Sauce and come up with a recipe using it to share with all of you. I was really excited and honored for them to contact me to highlight their product. To be honest I have never really cooked with a sauce like this before. I have of course seen plenty of recipes that used this type of ingredient and was very happy to try it out. Although I know there are many tried and true delicious ways to use it that I have ordered in restaurants or seen on TV I was determined to think of something unique.
Even after 8 years of living in Piemonte Italy, I am still surprised by exhilarating new food and wine experiences daily. At our friend's wedding this Saturday, we started talking to the father of the bride, a truffle hunter in the area. He got so excited telling us about his recent finds, that he left the ceremony to go home and bring us more than 1 kilo of fresh black summer truffles! La dolce vita!