bruschetta

2 very ripe roma tomatoes, seeded and finely diced
1 tablespoon slivered basil (reserve 2-3 sprigs for garnish)
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
Pinch salt
Freshly ground black pepper, to taste
One 8-ounce loaf French or Italian bread, cut into 8 slices
1 clove of garlic, halved

In a small bowl, combine the tomatoes, basil, vinegar, oil, salt and pepper. Set aside. Preheat oven to 375 F. Place the bread on a baking sheet in a single layer; toast until lightly browned, 2-3 minutes on each side. Rub the toast slices on one side with the garlic clove and top with a generous tablespoon of the tomato mixture. Arrange on a serving tray and garnish with the basil leaves. Let stand, covered, at room temperature until the mixture’s juices have soaked into the bread, at least 30 minutes (but no longer than 6 hours) before serving.
From Weight Watchers Versatile Vegetarian cookbook.

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