Roasted Pepper and Asiago Chicken Sausage Fresh Tomato Bruschetta

Ingredients

• 2 tablespoons asiago cheese fresh shredded for garnish
• 1 teaspoon balsamic vinegar 
• 0.3 teaspoon pepper black
• 12 ounce al fresco® roasted pepper & asiago chicken sausage 
• 5 tablespoons olive oil extra virgin divided
• 1 loaf bread french sliced into 32 pieces)
• 2 tablespoons basil fresh chopped
• 1 tablespoon cilantro leaves fresh chopped
• 1 tablespoon parsley fresh chopped
• 3 cloves garlic finely minced
• 2 tablespoons juice of lemon fresh
• 0.3 cup oregano leaves fresh dry for garnish (wash and pat
• 0.5 cup onion red finely chopped
• 1 teaspoon sugar 
• 3 cups tomatoes fresh diced

Equipment

• frying pan
• mixing bowl
• grill
• broiler

Directions

1. In a small mixing bowl, combine the diced tomatoes, minced garlic, chopped herbs, lemon juice, balsamic vinegar, 2 tbs of olive oil, and chopped red onion. Season with salt, sugar and black pepper.*
2. Brush the French bread slices lightly with the remaining 3 tbs of olive oil and lightly toast under the broiler (about 5 - 6" from broiler unit). Toast can burn quickly, so keep a watchful eye on this process.
3. Meanwhile, spray a skillet with cooking spray and grill the al fresco Roasted Pepper & Asiago Chicken Sausages over medium high heat until nicely browned. Slice each link on the diagonal into 8 pieces.
4. Top each toast point with a slice of the chicken sausage, followed with a spoonful of bruschetta, and garnish with fresh oregano and a small shaving of Asiago Cheese.
5. Serve immediately.