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.