½ loaf Rosemary garlic, foccacia bread, cut into ¾” cubes
¼ cup (50ml) Small red onion, sliced
½ cup (125ml) English cucumber, sliced in half-moons
½ cup (125ml) Red pepper, julienned
½ cup (125ml) Green pepper, julienned
1 cup (250ml) Mixed olives
2 cups (500ml) Whole grape/cherry tomatoes
2 cups (500ml) Mini-bocconcini
2 x 8oz (2 x 227g) Summer Fresh Bruschetta
1. Cut foccacia into ¾” cubes and toast in oven for 15-20 minutes at 350°F (180°C) or until lightly crisp and golden.
2. Wash, slice, and prepare the vegetables according to the ingredients list above.
3. Toss all the ingredients together with the mini-bocconcini, and the Summer Fresh Bruschetta in a large bowl and enjoy!
Recipe courtesy of Summer Fresh Salads Inc.