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TOMATO BISQUE WITH BRUSCHETTA CROUTONS

Ingredients
1 can of peeled, plum Tomatoes or 4 Jersey Tomatoes
¼ cup chopped Parsley
1 tablespoon chopped Garlic
½ cup diced Spanish Onion
1 tablespoon fresh Basil
¼ cup White Wine
1 teaspoon Butter
½ cup Filippo Berio® Olive Oil, plus 1 teaspoon
1 cup low sodium Chicken Stock
Salt and Pepper to taste

Instructions
Heat Filippo Berio® Olive Oil. Sauté onion and garlic until soft. Add butter and cook for 1 minute. Add white wine and reduce for 2 minutes. Add tomatoes with juice and chicken stock. Cook for 4 minutes on medium high heat.

Add salt, pepper, basil and parsley. Purée in a blender or food processor. Whisk in Filippo Berio® Olive Oil. Check for seasoning. Serve

Bruschetta Crouton Ingredients
1 medium-sized Baguette or French Bread
2 teaspoons Filippo Berio® Olive Oil plus 1 teaspoon
½ teaspoon Garlic, chopped
2 medium-sized tomatoes, diced
Fresh Basil, chopped
Fresh Parsley, chopped
½ Lemon, juiced
Salt and Pepper

Instructions
But baguette into ¼ inch thick rounds. Brush with Filippo Berio® Olive Oil, salt and pepper. Toast in oven until golden brown. Set aside.

In a bowl, mix together diced tomatoes, chopped garlic, herbs, lemon juice and remaining Filippo Berio® Olive Oil. Let mixture rest for about 5 minutes. Place on top of toasted bread and serve.