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Tomato Crostini

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 2 servings (serving size: 2 bread slices and about 1/3 cup tomato mixture)
Plum tomatoes usually have better flavor and are less watery than other tomatoes during the off season, so they are great for this recipe. If you're without a baking sheet, carefully arrange the bread slices directly on the oven rack.

Ingredients

  • 1/2 cup chopped plum tomato
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped pitted green olives
  • 1 teaspoon capers
  • 1/2 teaspoon balsamic vinegar
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon sea salt
  • Dash of freshly ground black pepper
  • 1 garlic clove, minced
  • 4 (1-inch-thick) slices French bread baguette
  • Cooking spray
  • 1 garlic clove, halved

Nutrition Information

  • calories 109
  • caloriesfromfat 23 %
  • fat 2.8 g
  • satfat 0.4 g
  • monofat 1.5 g
  • polyfat 0.7 g
  • protein 3.1 g
  • carbohydrate 18 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 373 mg
  • calcium 30 mg

How to Make It

  1. Preheat oven to 375º.

  2. Combine first 9 ingredients.

  3. Lightly coat both sides of bread slices with cooking spray; arrange bread slices in a single layer on a baking sheet. Bake at 375º for 4 minutes on each side or until lightly toasted.

  4. Rub 1 side of bread slices with halved garlic; top evenly with tomato mixture.