Tomato, Blue Cheese and Prosciutto Bruschetta

 

1/3

cup juice reserved from canned tomatoes (below)

1/3

cup honey

1/3

cup apple cider vinegar

1

loaf baguette French bread

1/4

cup olive oil

1/2

teaspoon fresh cracked black pepper

1

can (14.5 oz) Muir Glen® Organic or Meridian Ruby™ diced tomatoes, drained and 1/3 cup juice reserved

1

package (5 oz) blue cheese, crumbled

2

packages (3 oz ea) prosciutto or thinly sliced dry cured ham, cut into strips

• 1 In 1-quart saucepan, mix sweet and sour sauce ingredients. Simmer over medium heat about 10 minutes, stirring occasionally, until sauce coats back of spoon.
• 2 Heat oven to 400°F. Cut bread into 1-inch slices; place on ungreased cookie sheet. Brush both sides of each bread slice with olive oil; sprinkle 1 side of each with pepper. Toast in oven 5 to 7 minutes or until light brown.
• 3 Spoon 1 teaspoon drained tomatoes onto each toasted bread slice; top with crumbled blue cheese and prosciutto strips. Drizzle with sweet and sour sauce.