Roasted Pepper and Asiago Chicken Sausage Fresh Tomato Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Toasted baguette rounds are topped with a tasty slice of chicken and a spoonful of fresh herb and tomato bruschetta mixture. Ingredients:
1 (12 ounce) package al fresco® roasted pepper & asiago chicken sausage |
3 cups diced fresh tomatoes |
3 cloves garlic, finely minced |
1 tablespoon chopped fresh cilantro |
1 tablespoon chopped fresh parsley |
2 tablespoons chopped fresh basil |
2 tablespoons fresh lemon juice |
1 teaspoon balsamic vinegar |
5 tablespoons extra virgin olive oil, divided |
1/2 cup finely chopped red onion |
1/4 teaspoon black pepper |
1 teaspoon sugar |
1 loaf french bread (sliced into 32 pieces) |
olive oil cooking spray |
2 tablespoons shredded fresh asiago cheese, for garnish |
1/4 cup fresh oregano leaves, for garnish (wash and pat dry) |
Directions:
1. In a small mixing bowl, combine the diced tomatoes, minced garlic, chopped herbs, lemon juice, balsamic vinegar, 2 tbs of olive oil, and chopped red onion. Season with salt, sugar and black pepper.*
2. Brush the French bread slices lightly with the remaining 3 tbs of olive oil and lightly toast under the broiler (about 5 - 6 from broiler unit). Toast can burn quickly, so keep a watchful eye on this process.
3. Meanwhile, spray a skillet with cooking spray and grill the al fresco Roasted Pepper & Asiago Chicken Sausages over medium high heat until nicely browned. Slice each link on the diagonal into 8 pieces.
4. Top each toast point with a slice of the chicken sausage, followed with a spoonful of bruschetta, and garnish with fresh oregano and a small shaving of Asiago Cheese.
5. Serve immediately.
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