Looking for the perfect appetizer for your summer event? Check out this yummy Bruschetta recipe here!
1 (14.5 ounce) can Red Gold Petite Diced Tomatoes
2 t olive oil
1 clove minced garlic, or 1/4t dried minced garlic
1/2 onion, finely chopped
1/4cup chopped fresh basil
1–2 T butter or buttery spread, melted
salt and pepper, to taste
grated Parmesan cheese
1 French baguette, cut into 1/2-in slices
Combine tomatoes, onion, olive oil, and chopped fresh basil in a medium bowl. If using the dried garlic, add it as well. Season with salt and pepper, if desired. You can make this topping as much as two hours ahead; simply cover and allow the mixture to stand at room temperature, tossing it occasionally.
Preheat the broiler. Place the baguette slices on a baking sheet and brush slices with the melted butter. If using fresh garlic, add it on top.
Toast bread until tops are golden brown, watching closely to avoid burning. I tend to check about every thirty seconds, because my oven is temperamental.