Honey Gorgonzola Bruschetta with Prosciutto or Granny Smith garnish and Starboard Balsamic Reduction
Slice a baguette (crosswise) into 1/2 inch rounds and toast.
Top with a generous crumble of gorgonzola cheese, and drizzle with a bit of warm honey.
Top with a sliver of prosciutto or a thin slice of granny smith apple. (We were surprised to find we actually preferred the apple topping, it just seemed to pop)
Drizzle with the Starboard Balsamic Reduction
Starboard Balsamic Reduction
Saute some shallots (or onions) and thyme in a little butter till softened. Add 2 parts Starboard and 1 part balsamic vinegar and simmer, low and slow, until reduced to 1/3 original volume and it is lightly thickened. It will thicken a bit more as it cools. This may easily take 60-90 minutes. Stir often to be sure it doesn't burn. Strain through a strainer to remove the onion and thyme lumps. For easy dispensing put it in a squeeze bottle to drizzle over the bruschetta.