INGREDIENTS:

BALSAMIC REDUCTION:

1. In a small sauce pot over medium-high heat, bring balsamic vinegar and sugar to a boil, stirring often.
2. Combine arrowroot and water into a slurry and pour into the balsamic reduction.
3. Cool product and place into a squeeze bottle. Reserve until needed.

BRUSCHETTA MIXTURE:

1. Remove core from tomato and slice in 1/2.
2. Remove seeds from tomatoes and dice.
3. Sprinkle cheese, olive oil, salt and pepper over tomatoes.
4. Roll basil leaves and slice across them into 1/4” strips (this is called chiffonade, which means “little ribbons”).
5. Add basil chiffonade to bruschetta and let stand.
* Bruschetta mixture may be made up to 2 hours before used as topping for fish.

SWORDFISH BRUSCHETTA:

1. Season swordfish with Montreal seasoning before grilling.
2. Grill fish according to liking.
3. Brush with butter if desired or drizzle with olive oil during cooking process.
4. Remove fish from grill and place on bed of rice pilaf.
5. Top with bruschetta mixture.
6. Drizzle balsamic glaze over the dish.