Circle B Kitchen
The combination of flavors here is just so amazing. The balsamic glaze is a must. I got my bottle from Marie at Proud Italian Cook and it's incredible. Some stores are beginning to carry it, so certainly feel free to use that if you can find it. Otherwise, there's nothing to making your own and it's great drizzled on just about anything.
Makes about 30 pieces
1 baguette, sliced crosswise into ½-inch pieces
1 cup balsamic vinegar
3 tablespoons sugar
1 tablespoon extra virgin olive oil
Salt1 pound bacon, chopped
8 oz goat cheese, softened
2 large mangos (about 2 pounds), peeled, pitted and diced
3 green onions, sliced thin (about 1/3 cup)
Preheat oven to 400 degrees
Meanwhile cook bacon in a large nonstick skillet over medium heat until fat is rendered and bacon is crisp, 12 to 15 minutes. Using slotted spoon, remove from pan and drain on paper towel-lined plate.
In small nonreactive saucepan, simmer balsamic vinegar and sugar over medium heat until reduced by half and balsamic is thick and syrupy, 15 to 20 minutes. Set aside to cool. (Balsamic syrup can be stored at room temperature for up to 1 week.)
Place sliced baguette on large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and bake until just golden brown and crisp, about 5-8 minutes flipping halfway through baking.
To assemble, spread toasted bread with 1 ½ teaspoons goat cheese, top with diced mango, sprinkle with cooked bacon, and drizzle with cooled balsamic syrup. Top with sliced green onions.