Cooking Instructions
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Step 1
Preheat the oven to 450 degrees F (220 degrees C). Line a large, rimmed baking sheet with parchment paper.
Step 2
In a small pan, combine the
Balsamic Vinegar (120 mL)
and
Truvia® Sweet Complete® Brown With a Hint of Molasses (40 g)
, and heat to a boil while stirring. Boil for 5 minutes, lower heat, and simmer for 12 minutes. Remove from heat and refrigerate until thickens.
Step 3
Dice your
Roma Tomatoes (4)
and
White Onions (80 g)
, then transfer them to a medium mixing bowl, leaving the tomato seeds and juice behind on the cutting board.
Step 4
Stir the
Salt (2 g)
into the tomatoes and onions, add the
Freshly Ground Black Pepper (as needed)
,
Fresh Basil (7 g)
,
Parmesan Cheese (30 g)
, and
Garlic (2 cloves)
. Set aside to marinate.
Step 5
Slice your
French Bread (1 loaf)
diagonally into pieces no wider than ½-inch and lightly brush both sides of each slice with
Extra-Virgin Olive Oil (15 mL)
.
Step 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.
Step 7
Transfer the toasts to a serving platter.
Step 8
With a slotted spoon, top each toast with the tomato mixture, tipping your spoon against the bowl to release excess juice as necessary.
Step 9
Drizzle the cool balsamic glaze on top of all the slices.
Step 10
Bruschetta is best served promptly.
