Roasted Pepper and Asiago Chicken Sausage Fresh Tomato Bruschetta

Roasted Pepper and Asiago Chicken Sausage Fresh Tomato Bruschetta

0
al fresco all natural 0

"Toasted baguette rounds are topped with a tasty slice of chicken and a spoonful of fresh herb and tomato bruschetta mixture."

Ingredients 30 m {{adjustedServings}} servings 170 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Ready In

  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.
Tips & Tricks
Jersey Fresh Tomato Soup

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Footnotes

  • *Make the bruschetta topping a few hours in advance for the savory flavors of the herbs and seasonings to marinate.
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