GROUND PEAR TOMATO AND CARAMELIZED ONION BRUSCHETTA
Yield: 8 portions
|Olive oil, divided||3 tbsp|
|Large sweet onion (such as Vidalia), sliced into rings||1|
|Balsamic vinegar||1 tbsp|
|Large bakery baguette||1 loaf|
|Garlic, minced||2 cloves|
|Angela MiaŽ Ground Unpeeled Pear Tomatoes||27000 38103||2 cups|
|Dried basil||1/2 tsp|
|Dried oregano||1/2 tsp|
|Kosher salt||1/4 tsp|
|Black pepper, to taste|
|Shaved Parmesan cheese, for garnish|
|Fresh basil, chiffonade, for garnish|
- 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.
- 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.
- Heat remaining 1 tablespoon olive oil in skillet over medium heat. Add garlic and sauté 1-2 minutes. Remove from heat and add Angela MiaŽ Ground Unpeeled Pear Tomatoes, basil, oregano, kosher salt and ground pepper.
- 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.