Bruschetta With Warm Tomatoes

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

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

Ingredients

• 2 1⁄2 cups grape tomatoes or 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.