Cooking time: 20 minutes
Makes 16 servings
2-3 tbsp olive oil
1 red onion, thinly sliced
2 garlic cloves, finely chopped
1 x 250g jar Ocean Spray® Wholeberry Cranberry Sauce
1 tbsp red wine vinegar
2 tbsp fresh basil, finely chopped
1 tsp fresh oregano, finely chopped and a few leaves to garnish
1 French stick
Heat a little of the oil and cook the onion and garlic until soft but not coloured. Add the Wholeberry Cranberry Sauce and red wine vinegar and stir until the sauce is melted. Bring to a boil. Simmer on low for 5 minutes. Remove from the heat and stir in basil and oregano. Cool at room temperature.
Heat a griddle until smoking. Cut bread diagonally into 16 slices; brush both sides with oil. Griddle each slice for 1 to 2 minutes or until golden brown. Top each slice with cranberry mixture and sprinkle with a few oregano leaves.
TIPS: Make the bruschetta topping in advance ready to use. Delicious served with some crumbled goat’s cheese.