INGREDIENTS
½ cup balsamic vinegar
2 tablespoons brown sugar
⅓ cup olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried marjoram
½ teaspoon ground thyme
6 slices Italian bread
1 ¼ cups shredded mozzarella
3-4 medium heirloom tomatoes sliced 1/2 inch thick
¼ cup shredded Parmesan
fresh basil
fresh Italian Parsley
INSTRUCTIONS
Combine the balsamic vinegar and brown sugar in a small saucepan over medium-low heat. Bring to a low boil and then simmer for 8-10 minutes or until it is reduced by half. The glaze should be thick enough to coat the back of a spoon. Remove from the heat and cool.
Meanwhile, in a small bowl, combine olive oil, garlic powder, onion powder, dried oregano, dried marjoram, and ground thyme. Lay the bread slices over a large baking sheet and brush the top with the olive oil mixture. Toast under the broiler until lightly browned. Stay close by and monitor as broilers work very quickly.
Sprinkle about 1/2 cup shredded mozzarella evenly over the six slices. Add the tomatoes and brush the tomatoes with any remaining olive oil mixture. Top with the remaining shredded mozzarella and Parmesan cheese. Place under the broiler for 2-3 minutes, checking every minute and rotating the baking sheet for even cooking. Broil until the cheese is melted and lightly browned.
Drizzle with the balsamic reduction. Top with fresh basil and parsley. For best results, serve promptly.