- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1/2 red onion, thinly sliced into rings
- 2 garlic cloves, minced
- 2 tablespoons minced fresh basil
- 1 teaspoon oregano
- 1 8-ounce loaf French bread
Combine all ingredients, except bread and oil, in a medium saucepan. Cook on medium heat, stirring occasionally, until onion is limp and sauce has thickened, about 30 minutes. Cool to room temperature.
Cut bread diagonally into 3/4-inch slices; brush both sides with oil. Broil each side for 1 to 2 minutes or until golden brown. Top each slice with cranberry mixture. Store bruschetta refrigerated for up to 1 week.
Makes 16 servings.
Per Serving (Topping Only): Cal. 98 (4%DV), Fat Cal. 0, Pro. 1g (2%DV), Carb. 22g (7%DV), Fat 0g (0%DV), Chol 0mg (0%DV), Sod. 101mg (4%DV), Vit. A 2RE (0%DV), Vit. C 1mg (0%DV), Vit. E 0mg (0%DV), Calcium 14mg (1%DV), Iron <1mg (2%DV), Folate 6Ug (1%DV), Zinc 0m (0%DV), Pot. 28mg (0%DV), Dietary Exchange: Fruit 1, Starch 0.5