This is the most delicious take on a classic Bruschetta with Mozzarella. The toasty bread is topped with a sweet and spicy tomato chutney, balsamic glaze, and fresh parsley. Now you can enjoy flavorful Bruschetta year-round!
In a large saucepan add the apple cider vinegar, red wine vinegar, granulated sugar, mustard seed, chili powder, and salt. Whisk until combined. Bring to a boil over high heat.
Once boiling, add diced tomatoes, red peppers, and green onions. Stir until combined.
Once the mixture is brought back to a boil reduce to medium heat and allow it to simmer for 2½ hours. Stir every 30 minutes until you reach the last 30 minutes, at that point you need to keep a close eye on it and stir every 10 minutes.
Once reduced, remove from heat and place mixture into canning jars. Refrigerate.
Constructing the Bruschetta
Preheat oven to 400 °F and place oven rack in the middle of the oven.
Cut your bread into slices ½ to 1 inch thick and then cut the slices in half.
Brush both sides with olive oil and place on a baking sheet.
Toast bread for 5 minutes, flip, and toast for another 5 minutes. Remove from the oven.
Cut your garlic cloves in half and rub the interior on your slices of bread.
Place ¼ inch thick slices of Mozzarella on your bread. Place under the broiler for 5 minutes or until melted and gooey.
Remove from oven. Add a helping of tomato jam, a drizzle of balsamic glaze, and a sprinkle of fresh parsley.
Serve immediately.
Video
Notes
Storing Information:
Tomato Chutney can be stored in the refrigerator for four to six weeks.
Constructed Bruschetta should be ate once they are prepared.
2.5 pounds of tomatoes yields 3 half pints of Tomato Chutney.
Nutrition
Calories: 549kcal
Keyword BRUSCHETTA, BRUSCHETTA WITH MOZZARELLA, TOMATO CHUTNEY BRUSCHETTA WITH MOZZARELLA