GROUND PEAR TOMATO AND CARAMELIZED ONION BRUSCHETTA

8 portions ()


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

Percent Daily Values are based on a 2,000 calorie diet

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.