Minutes Prep time: 20
Minutes Total time: 30
Servings: 12
Difficulty: easy
2 cans (14.5 oz each) Hunt’s® Petite Diced Tomatoes with Garlic and Extra Virgin Olive Oil, drained
1/2 cup finely chopped red onion
3 each cloves garlic, finely chopped, divided
3/4 cup fresh basil, chopped
1/2 cup shredded Parmesan cheese
3 tablespoons balsamic vinegar
1 teaspoon sea salt, divided
1 teaspoon freshly cracked black pepper, divided
1/4 cup extra virgin olive oil
1 loaf (16 oz each) French bread, halved lengthwise
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 79 mg | 8% |
| Carbohydrate | 24 g | 8% |
| Cholesterol | 2 mg | 1% |
| Total Fat | 6 g | 10% |
| Iron | 2 mg | 12% |
| Calories | 176 kcal | 9% |
| Sodium | 511 mg | 21% |
| Protein | 6 g | 12% |
| Saturated Fat | 1 g | 7% |
| Sugars | 4 g | 0 |
| Vitamin C | 6 mg | 10% |
Preheat oven to 400°F. Stir together drained tomatoes, onion, 2 cloves garlic, basil, parmesan, balsamic vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate.
Stir together oil, remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 clove garlic in small bowl. Brush oil mixture evenly over cut side of bread halves. Bake until golden brown, about 10 minutes.
Slice each half of the loaf into 8 equal pieces and top with the chilled tomatoes.
Balsamic Tomato Bruschetta
