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Mixed Vegetable Bruschetta

Serves: 24
25 MIN
Prep Time: 15 minutes
Cook Time: 10 minutes


24 slices baguette, sliced diagonally, about ½ inch (1 cm) thick

2 tbsp (30 mL) olive oil, divided

¾ cup (175 mL) frozen Green Giant® Mixed Vegetables

¼ tsp (1 mL) dried oregano

1 clove garlic, minced

Pinch red chili flakes

1 large tomato, diced

2 tbsp (30 mL) chopped fresh basil

1 tsp (5 mL) white wine vinegar

½ tsp (2 mL) salt

¼ tsp (1 mL) pepper

1 tub (200 g) bocconcini, drained and chopped

1 ½ tsp (7 mL) balsamic glaze


Place baguette slices on rimmed baking sheet; broil for 1 or 2 minutes on each side or until toasted. Set aside.

Heat 1 tbsp (15 mL) oil in nonstick skillet; sauté vegetables, oregano, garlic and chili flakes for 3 to 5 minutes or until vegetables are cooked through.

Transfer vegetable mixture to bowl; add diced tomato, remaining oil, basil, vinegar, salt and pepper. Stir together until combined.

Top each toasted baguette with 1 tbsp tomato mixture; sprinkle bocconcini evenly over top. Garnish each piece of bruschetta with drizzle of balsamic glaze.

Tip: Balsamic glaze can be found in the same grocery aisle as oils and vinegars.

Serving Suggestion: For a family-style appetizer, substitute prepared flatbread instead of sliced baguette.