Shop Ingredients 
Bruschetta Dip
Prep: 15 minutes
Bake: 8 minutes • Serves: 8
1/2 (14-ounce) loaf French baguette, cut crosswise into 1/2-inch-thick slices
1/4 cup Filippo Berio® extra virgin olive oil
1 garlic clove, minced
2 tablespoons Filippo Berio® balsamic glaze
1/2 teaspoon PICS salt
1/4 teaspoon PICS ground black pepper
4 large Roma tomatoes, chopped
2 tablespoons finely chopped fresh basil
1/4 cup Filippo Berio® extra virgin olive oil
1 garlic clove, minced
2 tablespoons Filippo Berio® balsamic glaze
1/2 teaspoon PICS salt
1/4 teaspoon PICS ground black pepper
4 large Roma tomatoes, chopped
2 tablespoons finely chopped fresh basil
1.Preheat oven to 400°. Place baguette slices on rimmed baking pan; brush both sides with 2 tablespoons oil and bake 8 minutes or until crisp, turning once. Makes about 24 crostini.
2.In large bowl, whisk garlic, balsamic glaze, salt, pepper and remaining 2 tablespoons oil; fold in tomatoes and basil. Makes about 2 2⁄3 cups.
3.Place bruschetta mixture in medium bowl in center of serving platter; arrange crostini around bowl.
Approximate nutritional values per serving (1/3 cup bruschetta dip, 3 crostini):
144 Calories, 8g Fat (1g Saturated), 0mg Cholesterol, 296mg Sodium,
17g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 3g Protein