Only the best ingredients fill this amazing bread topping! Ohio-grown tomatoes, Ohio-made Dijon mustard, fresh herbs, sun-dried tomatoes, yellow bell peppers, a splash of Chianti wine, and a bit of heat make this a spread to savor!
Diced tomatoes, sautéed onions, sun-dried tomatoes, yellow bell peppers, apple cider vinegar, expeller-pressed canola oil, chianti wine, whole-grain dijon mustard (water, mustard seed, distilled vinegar, salt, white wine, citric acid, tartaric acid, cloves, bay leaves, cinnamon), fresh garlic, fresh cilantro, red pepper flakes, sea salt, cumin, oregano, coarse black pepper.
- Toast bread with a bit of olive oil and then top with bruschetta.
- Broil 2-3 minutes and serve hot.
- Substitute polenta rounds for bread in the above recipe.