We are back with another episode of our USANA Kitchen series with this Balsamic Bruschetta recipe! 🍅🌱🥖 The fall season brings an abundance of red, ripe tomatoes and aromatic basil at the peak of freshness. And when the temperature drops, a warm slice of toasted sourdough bread makes a comfy base for these toppings. Bruschetta is a celebration of the harvest season’s many flavors and comforts! Balsamic Bruschetta ¼ cup (53.2 g) extra virgin olive oil 1 ½ tablespoons (12.6 g) minced fresh garlic 7-8 Roma tomatoes, diced ¼ cup (22.5 g) shredded parmesan cheese 1 tablespoon (14.4 g) balsamic vinegar ¾ teaspoon (4.3 g) sea salt ½ teaspoon (1.2 g) freshly ground black pepper ¼ cup (5 g) basil ribbons (chiffonade) Full recipe, detailed step-by-step instructions, and nutrition information can be found on whatsupUSANA.com Shelli Baxter, USANA’s Executive Director of Global Nutrition Programs, is behind our USANA Kitchen series! She’s a Certified Nutritionist and holds a Mast...