Bruschetta With Warm Tomatoes

Submitted by Chads Cook

"From Cooking Light August 2004 issue. Cooking time does not include stand time of 1 hour."

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 1 1/3 cup
• Serves: 4

ingredients

• 2 1⁄2 2 1/2 cups red pear tomatoes or 2 1/2 cups cherry tomatoes
• 3 tablespoons thinly sliced fresh basil
• 2 tablespoons finely chopped shallots
• 2 teaspoons olive oil
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon balsamic vinegar
• 1⁄8 teaspoon fresh ground black pepper
• 1 garlic clove, minced
• cooking spray
• 4 slices ciabatta or 4 slices sourdough bread
• 1 garlic clove, halved

directions

1. Combine the first 8 ingredients and let stand 1 hour.
2. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add tomato mixture, and cook 10 minutes or until thoroughly heated, stirring occasionally. Remove from heat.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bread; cook 2 minutes on each side or until toasted. Rub 1 side of each toast piece with the cut sides of garlic clove halves.
4. Serve tomato mixture over toast.