Cucumber Bruschetta with Balsamic Reduction Glazed Crostini

For dinner I cooked garlic sautéed fresh spinach with wild rice pilaf and dry rubbed broiled flank steak. It was AWFUL. LOL. The rice and spinach were ok, but the flank steak…we might as well have been chewing on Ghandi’s flip flop. It was tough as hell.  Absolutely terrible. LOL

Thankfully, it was not my recipe, so I don’t feel that bad.  However, the Cucumber Bruschetta with Balsamic Reduction Glazed Crostini I made as an app was my own little creation and my hubby loved it.  

Hope you enjoy!

For the Bruschetta:

1 English cucumber cut in small cubes

½ Red onion, diced

1/3 cup of Reduced Fat Feta

2 TBS of sugar

1 TBS of Extra Virgin Olive Oil

Salt to taste

For the Balsamic Reduction Glazed Crostini:

1/3 loaf of store bought French bread

2 Tbs of Olive Oil

½ cup of balsamic vinegar

2 TBS of sugar.

Instructions:

1. For the Bruschetta, mix all listed ingredients in bowl and chill in refrigerator while you make the balsamic reduction. 
2.  Preheat oven to 350 degrees.
3.  For the balsamic reduction, whisk balsamic vinegar and sugar over medium high heat until slightly thick. Balsamic vinegar can burn easily, so make sure to whisk constantly and watch for consistency.  Once you have reached desired consistency, immediately remove from heat and set aside.  It should be slightly syrupy. 
4.  For the Crostini, cut loaf of bread into ½ inch rounds and drizzle with olive oil.  Place on baking sheet and bake for 5 minutes. Take out of oven.
5.  With a spoon, drizzle bread rounds with balsamic vinegar reduction. If reduction has thicken more than desired, add a splash of balsamic vinegar and mix well. That should thin it out. 
6.  Serve Bruschetta with glazed Crostini.