Ever Try Bruschetta With Hard Cider Vinaigrette? Now You Can.

Photography by Eric Helgas / Styling by Ali Nardi

Photography by Eric Helgas / Styling by Ali Nardi

Bruschetta with Crispin Vinaigrette

  • 1 bottle Crispin Original Cider (for vinaigrette)
  • 2 balls of buffalo mozzarella cheese
  • 2 large heirloom tomatoes
  • 2 cups baby kale
  • 8 large leaves of fresh basil
  • 1 French baguette cut into half inch slices

  • 1 bottle Crispin Original Cider
  • 3-5 tbsp olive oil
  • ½ tbsp minced garlic
  • 1 tbsp Dijon mustard
  • Pour entire bottle of cider into a small saucepan and reduce until less than ¼ cup (2-3 tbsp), about 15 minutes.
  • Whisk in garlic and mustard then slowly drizzle in olive oil while still whisking until combined. 
  • Taste; if the flavor is too strong, whisk in more olive oil. 

    • Arrange kale on a large platter.
    • Slice the mozzarella and arrange atop the greens.
    • Dice the tomatoes and place in a large bowl.
    • Add salt and pepper to taste.
    • Toss tomatoes with 3 to 5 tablespoons of Crispin Vinaigrette.
    • Mince the basil and sprinkle over the top of the tomatoes.
    • Serve the mixture on top of the greens and mozzarella, with baguette slides around the side of
      the plate.