Airing weekdays at 7:30 A.M. on

Airing weekdays at 7:30 A.M. on

Ingredients

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Serves: 8

Instructions

  1. In a small saucepan over medium heat, bring STAR Balsamic Vinegar to a simmer, stirring occasionally until the sauce has reduced by half and become syrupy, about 10 minutes.
  2. Remove the glaze from the heat, and allow the balsamic glaze to cool.
  3. In a small food processor, add in the STAR Pimiento Stuffed Manzanilla Olives, garlic, salt, pepper, Cara Mia Piquillo Peppers, lemon juice, STAR Olive Oil and Dijon mustard. Pulse the food processor 5-7 times until the mix is chunky and combined.
  4. Top the toasted sliced baguette with the red pepper bruschetta, crumbled feta, and the balsamic drizzle. Serve immediately.

Don’t move! The Balancing Act is back with a new Behind the Mystery segment and an inside look at a Broadway sensation.

We're discussing Alport syndrome, a rare, genetic, and chronic kidney condition characterized by declining kidney function which can lead to end-stage kidney disease.

When it comes to facial and body rejuvenation, discover a patient-first, non-surgical approach at Jupiter Plastic Surgery Center.

Comments

comments