adapted from Cooking Light
yield: 12-16 pieces
2 1/2 cups Roma tomatoes, diced
3 tablespoons thinly sliced fresh basil
2 tablespoons finely chopped shallots
2 teaspoons olive oil
1 tablespoon capers, drained
1/2 teaspoon sea salt
1 tablespoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1 sour dough baguette sliced
1 garlic clove, halved
Combine first 9 ingredients, let stand for up to 1 hour. (but I never do that- I've always just cooked it right away)
Heat a nonstick skillet over medium heat. Add tomato mixture and cook 10 minutes, stirring occasionally until heated through.
Toast bread under a broiler until lightly golden brown. Remove from heat and rub with garlic clove. Top with warm tomato mixture and serve immediately.
Nutritional Information: Serving Size: 3 pieces Calories: 122 Fat: 3.6g Sat Fat: 0.6g Protein: 3.5g Carbohydrates: 19.8g Fiber 1.9g Cholesterol: 0g Iron 1.4mg Sodium 319mg
This printable recipe from StartingtoSimmer.blogspot.com
