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INGREDIENTS:¼ cup Tabasco® brand Pepper Sauce, divided
½ cup olive oil
72 sliced baguette rounds, ¼-inch thick
1 ½ cups Parmesan cheese, grated
6 ½ cups tomatoes, small dice
4 ½ oz. roasted red pepper, small dice
1 oz. red onion, minced
2 ¼ tsp. garlic, minced
1 ½ Tbsp. basil, chopped
2 ¼ tsp. red wine vinegar
to taste, salt DIRECTIONS:To make bruschetta croutons: Combine Tabasco® and olive oil and brush 6 oz. over bread rounds. Reserve the remaining 4 oz. to add to the bruschetta mixture. Sprinkle bread rounds with Parmesan cheese and bake until golden and crisp. Set aside until needed. To make the bruschetta mixture, combine the tomatoes, roasted pepper, onions, garlic, basil, vinegar, salt, and remaining 4 oz. Tabasco® oil. Refrigerate until needed.

For each serving: Reheat 6 croutons. Spoon ½ oz. of bruschetta mixture onto each crouton. Sprinkle with additional Parmesan cheese if desired. NUTRITIONAL INFORMATION: SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: TABASCO BRAND PEPPER SAUCE