Won't Fuggeda Brushetta, Ciao Italia. Inspired by Florence
• non-stick cooking spray
4 Roma tomatoes, chopped
2 Tbsp. H-E-B Chopped Red Onions
4 H-E-B Garlic Cloves, chopped, divided
1/4 c. chopped fresh basil, divided
2 Tbsp. red wine vinegar
1 H-E-B French Baguette or Crusty Italian Bread
Heat oven to 450°F. Line a baking sheet with foil and spray with non-stick cooking spray; set aside.
Combine tomatoes, onions, 2 teaspoons garlic, 2 Tablespoons basil, 2 Tablespoons olive oil, and red wine vinegar in a large bowl; toss to coat ingredients. Cover bowl with plastic wrap and chill 30 minutes or more.
Combine remaining garlic, basil, and olive oil in a small bowl and set aside. Cut bread into 1/4-inch slices and place on prepared baking sheet. Brush tops of bread with garlic oil mixture (save remaining oil mixture). Bake on center oven rack 5 minutes. Remove from oven, turn bread slices over and brush tops with remaining oil mixture. Bake on center oven rack 5 more minutes.
Spoon 1 Tablespoon chilled tomato mixture on top of each slice of bruschetta or place bruschetta on a tray with tomato mixture in a bowl for self-serving.
No Nutritional Information Available