GROUND PEAR TOMATO AND CARAMELIZED ONION BRUSCHETTA
Yield Portion Size
3 tbsp |
Olive oil, divided
|
1 |
Large sweet onion (such as Vidalia), sliced into rings
|
1 tbsp |
Balsamic vinegar
|
1 loaf |
Large bakery baguette
|
2 cloves |
Garlic, minced
|
2 cups |
Angela Mia® Ground Unpeeled Pear Tomatoes
|
1/2 tsp |
Dried basil
|
1/2 tsp |
Dried oregano
|
1/4 tsp |
Kosher salt
|
Black pepper, to taste
|
|
Shaved Parmesan cheese, for garnish
|
|
Fresh basil, chiffonade, for garnish
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 36 mg | 4% |
Carbohydrate | 32 g | 11% |
Total Fat | 6 g | 9% |
Iron | 2 mg | 11% |
Potassium | 86 mg | 0% |
Calories | 203 kcal | 10% |
Sodium | 434 mg | 18% |
Protein | 6 g | 13% |
Polyunsaturated Fat | 1 g | 4% |
Saturated Fat | 1 g | 5% |
Sugars | 6 g | 1% |
Dietary Fiber | 2 g | 9% |
Vitamin C | 10 mg | 17% |
Vitamin A | 252 iu | 5% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 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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