1 small baguette of fresh baked bread (we used sourdough)
2 – 3 oz of Goat Cheese (we used English Goats Cheddar but any preferred cheese will work!)
1 C of cooked shelled edamame
3 TBS of Salba Chia whole seeds
16 Oz Good balsamic vinegar
½ Cup of sugar
Pour balsamic vinegar into a saucepot. Add regular granulated sugar and a couple pinches of salt. Stir to combine.
Place the saucepot over medium heat. Once the balsamic vinegar comes to a boil, stir again, and casually watch it. You don’t have to babysit the pot, but stick around so you don’t forget about it.
When the balsamic glaze is thick and syrupy and has reduced by half (about 20 to 30 minutes), remove the pot from the burner and allow it to cool.
(Store your extra balsamic glaze in an airtight container in the fridge for up to 2 weeks)
Turn oven to 400 degrees
Slice baguette and cover with thinly sliced cheese + edamame
Broil for 10 minutes until bread is toasted and cheese is melted
Drizzle glaze over warm toast and sprinkle with Salba Chia Whole Seeds – Enjoy!