Ingredients Weight Measure
TABASCO® brand Original Red Sauce 2 oz. 1/4 cup
Olive oil 8 oz. 1/2 cup
Sliced baguette rounds, 1/4" thick 72 ea.
Parmesan cheese, grated 6 oz. 1-1/2 cups
Tomatoes, small dice 26 oz. 6-1/2 cups
Roasted red pepper, small dice 4-1/2 oz.
Red onion, minced 1-1/8 oz.
Garlic, minced 2-1/4 tsp.
Basil, chopped 1-1/2 Tbsp.
Red wine vinegar 2-1/4 tsp.
Salt to taste


  1. To make the bruschetta croutons, combine TABASCO® Sauce and olive oil and brush 6 oz. over bread rounds; reserve remaining 4 oz. to add to the bruschetta mixture. Sprinkle the bread rounds with Parmesan cheese and bake until golden and crisp; set aside until needed.
  2. To make the bruschetta mixture combine tomatoes, roasted peppers, onions, garlic, basil, vinegar, salt and remaining 4 oz. of TABASCO® Sauce oil. Refrigerate until needed.
  3. For each serving, reheat 6 croutons. Spoon 1/2 oz. bruschetta mixture onto each crouton. Sprinkle with additional Parmesan cheese if desired.

Yield: 12 servings