Tomato Basil Bruschetta

Tomato Basil Bruschetta
Simple but entirely elegant.

Serves 4

• 6 roma tomatoes, diced and seeded
• 2 cloves garlic, chopped
• 2 cloves garlic, peeled
• 2 tablespoons olive oil
• 2 1/4 teaspoons good quality balsamic vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh coursely ground black pepper
• 8 slices Italian bread, cut about 1 inch thick
• 2 tablespoons freshly grated parmigiano-reggiano cheese

Whisk together chopped garlic, vinegar, salt, pepper, and basil. When combined slowly drizzle in oil. Add tomatoes and let sit for 20 minutes at room temp.

While tomatoes sit, toast the bread either in a wide slot toaster or under the broiler. When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

Place the bread on a baking sheet and top with tomato mixture. Sprinkle on a little cheese and broil just until the cheese begins to melt. Serve immediately.

Per Serving: 252 Calories; 10g Fat (33.4% calories from fat); 2g Saturated Fat; 7g Protein; 36g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 603mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat.