Baby Red Bruschetta
- 1 can Baby Red Finishing Tomatoes
- 1/3 cup fresh basil
- 1/4 cup Sogno Toscano Parmigiano Reggiano
- 2 garlic cloves
- 1 tbsp Sogno Toscano IGP Balsamic
- 1 tsp 1923 EVOO
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 loaf rustic Italian bread
- In a bowl, toss together the basil, Parmesan cheese, and minced garlic. Mix in the olive oil, kosher salt, and pepper.
- Prepare toasted bread slices and top each piece with a quartered Baby Red tomato and drizzle on the balsamic glaze.