Preheat the oven to 450 degrees F (220 degrees C). Line a large, rimmed baking sheet with parchment paper.
In a small pan, combine the
Balsamic Vinegar (1/2 cup)
Truvia® Sweet Complete® Brown With a Hint of Molasses (3 Tbsp)
, 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.
Roma Tomatoes (4)
White Onions (1/2 cup)
, then transfer them to a medium mixing bowl, leaving the tomato seeds and juice behind on the cutting board.
Salt (1/4 tsp)
into the tomatoes and onions, add the
Freshly Ground Black Pepper (1/4 tsp)
Fresh Basil (1/3 cup)
Parmesan Cheese (1/3 cup)
Garlic (2 cloves)
. Set aside to marinate.
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 (1 Tbsp)
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.
Transfer the toasts to a serving platter.
With a slotted spoon, top each toast with the tomato mixture, tipping your spoon against the bowl to release excess juice as necessary.
Drizzle the cool balsamic glaze on top of all the slices.
Bruschetta is best served promptly.