Supper goes Italian with this skewered entrée from the grill. (Serves 4)
* Grill 4 (1 1/2-ounce) slices country-style sourdough bread 1 minute on each side or until lightly toasted. Remove bread from grill; rub one side of each bread slice with cut sides of a halved garlic clove. Combine 3/4 cup chopped tomato, 2 tablespoons chopped fresh basil, 1 tablespoon balsamic vinegar, 2 teaspoons extravirgin olive oil, and 1/4 teaspoon salt. Top each bread slice with about 3 tablespoons tomato mixture.