Fresh tomato-and-basil bruschetta
1 medium, ripe or 1 cup grape or cherry tomatoes, finely chopped
2 Tbsp, finely chopped
1 tsp, grated
Fresh lemon juice
Whole wheat bread
8 oz, Italian variety, sliced 1⁄2 inch thick
1 medium clove(s), peeled
- Preheat the broiler.
- Combine the tomato, basil, lemon zest, lemon juice, oil, and salt in a small bowl; set aside.
- Place the bread on the broiler pan and broil 4 inches from the heat, turning once, until toasted, about 2 minutes. Transfer to a platter.
- Rub each bread slice on one side with the garlic, then top each with 1 generous tablespoon of the tomato mixture. Discard the remaining garlic. Arrange the bruschetta on a platter and sprinkle with the pepper. Yields 3 pieces per serving.