Meatball Bruschetta
Meatball Bruschetta
Directions
- Pre-heat oven to 375°F.
- Combine chopped tomatoes, onion, garlic, basil, salt, pepper, vinegar, and 1 Tbsp. olive oil and mix well; set aside.
- Slice baguette into 3/4 – 1 in. thick slices, 24 in total. Arrange in 2 sheet trays and brush each slice with olive oil, using a pastry brush. Toast in oven for 5-6 minutes until lightly browned. Remove and cool when finished.
- Top each crostini with a portion of bruschetta and finish with Buona Vita Meatballs. Garnish with parmesan cheese.
Ingredients
- 24 Buona Vita Meatballs, baked at 350°F for 15 minutes or until heated through
- 1 1/2 lbs. tomato(es), Roma, seeded and finely diced
- 1 white onion, finely diced
- 2 tsp minced garlic
- 6 to 8 basil, leaves, fresh, thinly sliced or chopped
- 1 tsp salt
- 1/2 tsp Black Pepper, ground
- 1 tsp vinegar, balsamic
- 6 tbsp oil, olive, extra virgin
- 2 12 in. baguette
- 2 tbsp cheese, Parmesan , grated