Tomato Bruschetta

Bruschetta is one of those things that doesn't really need a recipe, but if you've never made it, it helps to have a little nudge in the right direction. You can use all sorts of things for toppings, like tomatoes, mushrooms, beans, or any other veggies you might have on hand. I made this garlicky tomato version last night, and when a friend walked in the door, she sniffed the air and said, Mmmmmm, smells like a pizza place in here. That's always a good thing.

Tomato Bruschetta
makes 8 pieces as shown

2 roma tomatoes, chopped
1/2 can (or about 3/4 cup) black olives, chopped
1 large clove garlic, minced
1-2 T fresh basil, chopped
2 T pine nuts - optional

4 large slices of crusty whole grain bread, cut in half
olive oil - optional

salt - optional

Mix together the tomatoes, olives, garlic, basil, and pine nuts.

If you're using olive oil, brush or spray one side of the bread, and toast it in the oven for a few minutes, until it's as crispy as you like it. A toaster oven is great for this.

Top the bread with the tomato mixture, and place under the broiler for 4-5 minutes, or leave it cold if you prefer. Top with a sprinkle of salt if you like. My absolute favorite for this (and lots of other dishes) is a Hand Harvested Mediterranean Sea Salt with Herbs, which I've only been able to find on the Hot Paella website. It's well worth the price.