Balsamic Glazed Bruschetta

Ingredients

Balsamic Glaze

• ½ cup (120 mL) balsamic vinegar

• 3 Tbsp (45 mL) Truvia^® Sweet Complete^® Brown Sweetener

Bruschetta

• 4 large Roma tomatoes, diced (wash before dicing)

• ½ cup (120 mL) finely chopped white onion

• ¼ tps (1 mL) salt

• ¼ tsp (1 mL) freshly ground black pepper

• 1⁄3 cup chopped fresh basil (washed and dried)

• 1 ounce (30 mL) Parmesan cheese, grated

• 2 cloves garlic, minced

• 1 loaf French bread, cut into 1/4-inch slices

• 1 Tbsp (15 mL) extra-virgin olive oil

Directions

• 1.  

  Preheat the oven to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.

• 2.  

  In a small pan, combine balsamic vinegar and Truvía Sweet Complete Brown Sweetener, heat to a boil while stirring, boil for 5 minutes, lower heat and simmer for 12 minutes, remove from heat and refrigerate until thickens.

• 3.  

  Dice your tomatoes and onions than transfer them to a medium mixing bowl, leaving the tomato seeds and juice behind on the cutting board.

• 4.  

  Stir the salt into the tomatoes and onions, add the pepper, basil, parmesan cheese and garlic, set aside to marinate.

• 5.  

  Slice your baguette on the diagonal into pieces no wider than ½-inch, lightly brush both sides of each slice with olive oil.

• 6.  

  Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 7-8 minutes, or until they’re crisp and nicely golden on top.

• 7.  

  Transfer the toasts to a serving platter.

• 8.  

  With a slotted spoon, top each toast with the tomato mixture, tipping your spoon against the bowl to release excess juice as necessary.

• 9.  

  Drizzle the cool balsamic glaze on top of all the slices.

• 10.  

  Bruschetta is best served promptly.