Angela Mia

Yield: 8 portions
Portion Size: 1 appetizer

Olive oil, divided 3 tbsp
Large sweet onion (such as Vidalia), sliced into rings 1
Balsamic vinegar 1 tbsp
Large bakery baguette 1 loaf
Garlic, minced 2 cloves
Angela Mia® Ground Unpeeled Pear Tomatoes27000 381032 cups
Dried basil 1/2 tsp
Dried oregano 1/2 tsp
Kosher salt 1/4 tsp
Black pepper, to taste  
Shaved Parmesan cheese, for garnish  
Fresh basil, chiffonade, for garnish  


  1. Heat 2 tablespoons olive oil in large skillet over medium-low heat. Add onion and sauté, stirring often until onion is caramelized, about 20 minutes. Add balsamic vinegar and cook for one additional minute. Remove from heat and set aside.
  2. Preheat oven to 350°F. Slice baguette 1/2-inch thick and brush each side lightly with olive oil. Place on sheet pan and bake until lightly browned, 5-7 minutes. Remove from pan and let cool.
  3. Heat remaining 1 tablespoon olive oil in skillet over medium heat. Add garlic and sauté 1-2 minutes. Remove from heat and add Angela Mia® Ground Unpeeled Pear Tomatoes, basil, oregano, kosher salt and ground pepper.
  4. Arrange baguette slices on platter. Top each with 2 tablespoons tomato mixture. Divide caramelized onions over tomatoes. Garnish each bruschetta with Parmesan shavings and fresh basil. Serve immediately.
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