Ingredients

• 1 tsp Fresh minced garlic
• 1 Tbsp Olive Oil
• 1/2 tsp THRIVE Chefs Choice
• 2 Tbsp Basil
• 1 tsp Lemon Juice
• 1 C Balsamic Vinegar
• 1 3/4 C Water
• 2 Tbsp Cane Sugar
• 1/2 C Shredded Parmesan Cheese
• 2 C THRIVE Tomato Dices
• 1 Baguette
• 1 C THRIVE Asparagus
• 1/2 C THRIVE Chopped Onions
• 1/3 C THRIVE Red Bell Peppers
• 1 tsp Balsamic Vinegar

Directions

1. In a small saucepan, reduce 1 cup balsamic vinegar with sugar until syrupy and amount is reduced to ¼ –½ cup.
2. Cool and set aside.
3. Combine all remaining ingredients except cheese and stir to incorporate.
4. Cover tightly and let rest in refrigerator for 30 minutes.
5. Slice baguette into 24 even slices about 1/2" thick and brown both sides in a skillet with noble amounts of equal portions butter and olive oil.
6. Lay browned croutons on baking sheet and sprinkle about ¼ cup cheese over them.
7. Bake at 350F for 4–5 minutes to set the cheese.
8. Allow to cool to room temperature.
9. Top each crouton with about 1 tbsp. tomato mixture, then drizzle balsamic reduction on top and sprinkle with cheese.
10. Serving Idea: If you have fresh basil, place a small leaf on each bruschetta or chiffonade the basil and sprinkle on top.