- 1 (12 ounce) package al fresco® Roasted Pepper & Asiago Chicken Sausage
- 3 cups diced fresh tomatoes
- 3 cloves garlic, finely minced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons fresh lemon juice
- 1 teaspoon balsamic vinegar
- 5 tablespoons extra virgin olive oil, divided
- 1/2 cup finely chopped red onion
- 1/4 teaspoon black pepper
- 1 teaspoon sugar
- 1 loaf French bread (sliced into 32 pieces)
- Olive oil cooking spray
- 2 tablespoons shredded fresh Asiago cheese, for garnish
- 1/4 cup fresh oregano leaves, for garnish (wash and pat dry)
- In a small mixing bowl, combine the diced tomatoes, minced garlic, chopped herbs, lemon juice, balsamic vinegar, 2 tbs of olive oil, and chopped red onion. Season with salt, sugar and black pepper.
- Brush the French bread slices lightly with the remaining 3 tbs of olive oil and lightly toast under the broiler (about 5 – 6″ from broiler unit). Toast can burn quickly, so keep a watchful eye on this process.
- Meanwhile, spray a skillet with cooking spray and grill the al fresco Roasted Pepper & Asiago Chicken Sausages over medium high heat until nicely browned. Slice each link on the diagonal into 8 pieces.
- Top each toast point with a slice of the chicken sausage, followed with a spoonful of bruschetta, and garnish with fresh oregano and a small shaving of Asiago Cheese.
- Serve immediately.