Assemble these fresh tomato and basil appetizers in just 30 minutes. Serve hot or at room temperature.

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Ingredients

Directions

  • Wash tomatoes. To peel, dip tomatoes in boiling water for 1 to 2 minutes or until skins start to split. Dip in cold water; skin, core, seed and chop tomatoes.

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For tomato topping:

  • In a medium bowl, combine 1 tablespoon olive oil, green onion, basil, parsley, vinegar and garlic. Add tomatoes; toss to coat. Season to taste with salt and freshly ground black pepper. Set aside.

For toast:

  • Use the 2 tablespoons garlic-flavored olive oil to lightly brush both sides of each bread slice. For a charcoal grill, place bread slices on the rack of an uncovered grill directly over medium coals. Grill for 3 to 4 minutes or until grill marks appear, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place bread slices on grill rack. Cover and grill as above.) (Or place on an ungreased baking sheet. Bake in a 400 degree F oven for 4 minutes. Turn slices over and bake for 3 to 4 minutes more or until crisp and light brown.)

  • To serve, use a slotted spoon to spoon about 2 tablespoons of the tomato topping onto each toast slice; sprinkle with mozzarella cheese. Garnish with fresh basil, if you like. Serve within 30 minutes. Makes 8 servings.

Warm Bruschetta Wedges:

Prepare tomato topping as above except substitute 1 8-inch Italian bread shell (Boboli®) for the baguette-style French bread. Place bread shell on a lightly greased large baking sheet. Brush garlic-flavored olive oil over bread shell. Use a slotted spoon to spoon tomato topping over bread shell; sprinkle with mozzarella cheese. Bake in a 400 degree F oven for 10 to 15 minutes or until warm and cheese softens slightly. Cut into 8 wedges. If you like, garnish with fresh basil. Serve hot.

Nutrition Facts

125 calories; 7 g total fat; 6 mg cholesterol; 225 mg sodium. 12 g carbohydrates; 6 g protein;

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