Simmer balsamic on low heat in a small nonstick sauce pan for about 5 minutes or until 1/3 of the liquid is evaporated. ( stir it occasionally ) Set aside to cool down.
Preheat cast iron griddle.
Meanwhile brush your bread with Mediterranean Blend Olive Oil on both sides.
Set four slices of bread on a hot griddle and press it with cast iron lid or another heavy pan. Let the bread charr a little bit and turn after 2-3 minutes. Set aside to cool down.
Toast Tomatoes on the hot griddle and put the rest of Mediterranean Blend Olive Oil over. Let it rest for 2 -3 minutes.
Using paper towels, dry any excess moisture from the burrata cheese. Slice thickly and divide between the bruschetta. Decorate with tomatoes and drizzle with balsamic reduction. Garnish with herbs, salt and pepper.
Make sure to not over reduce balsamic. After you turn off the gas and reduction cools down it will start getting thicker. Be sure to remove from heat before desired consistency and let it cool down slowly.
TIP: Try using this reduction on your pizza and tomato salad!
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