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Ginger and Fresh Vegetable Bruschetta



  • 1 jar Vero Gusto Tomato Basil
  • 18 slices of crusty sourdough bread, 1/2" thick
  • 4 tbsp extra virgin olive oil
  • 1 tbs ginger, grated
  • 2 cups snow peas, cut in half
  • 1 yellow bell pepper, cut in thin julienne
  • 1 cup bean sprouts


  1. Turn on oven to 425 °F.
  2. Drizzle bread with 2 tbs olive oil and toast in the oven until slightly crispy.
  3. Meanwhile in a skillet sauté grated ginger in olive oil for 1 minute and add vegetables. Sauté over high heat for 2 minutes, season with salt and pepper and add Vero Gusto, bring to boil.
  4. Take bread out of the oven and top with warm tomato veggie mixture. Garnish with bean sprouts before serving.

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