I am amazing at biting off more than I can chew. If taking on multiple projects at one time were an Olympic sport, you can bet I would be on the podium. Every. Time. Now that I mention it, I hope they do make it an Olympic sport, because that is the only way I could get myself an Olympic medal. What was I trying to say again? Oh yes…taking on too much. This was exactly the case for Mother’s Day.
Because I believe that I can do it all, I told my mother that I would make her anything she wanted for Mother’s Day and then I could talk about how awesome it was on this blog. I thought, hey, no big deal, I am not currently working, I love to cook, how hard can it be? I guess I should have been clearer when I told her I would make her whatever she wanted. What I should have said was, “I will make you one dish of your choosing. Not three.”
My mother had asked for Bruschetta Canapes (which are bite sized bruschetta), a Leek Risotto, and a Beef Roulade. This did not seem all that difficult or time-consuming. I was absolutely wrong, the easiest thing that night was the Bruschetta Canapes. The risotto and the roulade were not difficult to make, there was just so much prep that went into it! Finally, after about four hours of prepping and cooking I finally finished my mom’s dinner. That does not include clean up. Oh, I am also the worlds messiest cook, hands down.
That being said, dinner was delicious. The risotto was spot on if I do say so myself, the roulade was tender, moist and full of flavor, and the canapes were a delightful start to the meal.
The most difficult thing about the canapes would be either removing the shell from the hardboiled egg. I think you will love these small bites and the lovely flavor of egg, and tomato with Italian herbs. Don’t forget the balsamic glaze to add a sweet note with a tangy kick.
Good balsamic glaze requires good balsamic vinegar. There are so many different types of balsamic vinegar it isn’t difficult to find a
These easy and delicious bruchetta canapes drizzled with a tangy balsamic vinegar and are full of flavor!
- French Baguette
- 1 tbsp unsalted butter
- 3 Roma tomato diced
- ½ tsp dried basil (or ¼ cup fresh basil chiffonade)
- ½ tsp dried oregano
- ½ tsp dried rosemary (or ¼ tsp fresh rosemary ground or minced)
- 1 tsp garlic minced
- ½ cup black olives, sliced
- 1 tbsp olive oil
- 2 eggs
- 6 cups water (separated 4 cups and 2 cups)
- ½ cup quality balsamic vinegar
- Bring 4 cups of water to a light simmer over medium-high heat.
- When small bubbles begin to form in water, put eggs in water with a spoon.
- Let eggs boil in water for at least 13 minutes.
- As eggs boil make an ice bath with the 2 remaining cups of water.
- Remove eggs from water and immediately place into the ice bath.
- Let eggs sit in the ice bath while preparing the rest of the canapes.
Tomato and Herb Mix
- Combine diced tomatoes, basil, oregano, rosemary, garlic, and oil together in a small bowl, mix thoroughly.
- Set aside.
- Use a bread knife to cut the baguette between ¼ inch to ½ inch wide, depending on how thick you want each piece.
- Heat a small pan over medium heat, let the pan get hot.
- Add the butter to the pan and let that get hot.
- Brown both sides of the baguette slices in the butter, do not overcrowd. *Browning does not take long, check often*
- Remove the slices onto a paper towel and plate (to help absorb excess butter).
- Bring balsamic vinegar to a boil over medium-low heat.
- Once a boil has started, reduce to a rapid simmer.
- Reduce vinegar to about half, or desired thickness.
- Remove shells from the eggs, and use an egg slicer if available to cut the eggs into even slices.
- Place one egg slice on each slice of bread.
- Spoon small amounts of tomato mixture on top of the eggs.
- Top with black olives.
- Drizzle balsamic glaze on each Canape’.
*The balsamic glaze takes a bit of time to reduce, you can make it at the beginning or end, but you need to watch it often to make sure it isn’t getting too thick.
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
Keywords: bruchetta canapes with balsamic glaze