3 cups Tomatoes, 1/4d inch diced
½ tsp Garlic, minced
2 Tbsp Basil, fresh, chopped
1 Tbsp balsamic vinegar
1 tsp Olive oil, extra virgin
¼ tsp Salt
¼ cup Mozzarella, finely shredded, low-moisture, part-skim, reduced-fat
3 Sandwich thins, whole-wheat
Preheat oven to 350 °F.
In a medium bowl, stir together tomatoes, garlic, basil, balsamic vinegar, olive oil, salt, and mozzarella cheese. Set aside. Keep cold.
Separate sandwich thins and place both halves on a baking sheet. Bake for about 6–8 minutes or until toasted.
Place ½ cup tomato mixture on each toasted half.
Makes 6 Bruschettas. Serve immediately, or keep tomato mixture cold at 40 °F or lower.
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