I love this sweet syrup. It’s similar to chocolate sauce; in fact, beyond the antipasto platter, you could even use it as a dessert topping, drizzled over ice cream or berries.
Recipe information
Yield
6 servings
Ingredients
1 1/2 cups balsamic vinegar
4 tablespoons sugar
12 1/2-inch-thick slices ciabatta bread
2 tablespoons unsalted butter, softened
Preparation
Boil the balsamic vinegar and 3 tablespoons of sugar in a small, heavy saucepan over medium-high heat until reduced to 1/2 cup, stirring occasionally, about 20 minutes. Toast the bread slices. Spread the butter over the toasts. Arrange the toasts on a platter. Drizzle the reduced balsamic syrup over the toasts, then sprinkle with the remaining tablespoon of sugar, and serve.
