Campari Caesar Bruschetta
with Grilled Bread
Mastronardi Produce/SUNSET
1 pound SUNSET* Campari
tomatoes,
1 small loaf rustic artisanal bread
or baguette
2 tablespoons finely diced red onion
2-3 teaspoons minced fresh garlic
3 tablespoons high-quality
Caesar dressing
Olive oil, for brushing
Kosher salt
1/4 cup chopped fresh basil
Freshly grated Parmesan cheese
and small fresh basil leaves,
for garnish (optional)
Preheat the grill to medium-high.
Dice tomatoes into 1/4- to 1/2-inch pieces and set in a strainer to drain off excess juice.
Cut the bread with a serrated knife. If using a “fat” bread loaf, cut six 1/2-inch slices,
then cut each piece in half crosswise, making 12 pieces. If using a baguette, cut twelve
1/2-inch diagonal slices from the loaf. (Use any remaining bread for another purpose.)
Lightly brush both sides of the bread slices with oil and grill on each side until lightly
marked or toasted. Sprinkle the bread lightly with salt. Place on a platter.
In a medium bowl, toss together the drained tomatoes, basil, onion, garlic and Caesar
dressing. Divide the tomato mixture among the grilled bread slices. Sprinkle with
Parmesan and garnish with basil leaves if desired. Makes 6-12 servings.
Brands may vary by region; substitute a similar product.
