Salmon, Capsicum & Olive Bruschetta

This is based on a recipe from the January 2009 issue of "recipes +" magazine. The original recipe called for tuna and Spanish olives, but I changed those due to personal preferences. Also, you can sub the cheese for low-fat feta or low-fat cottage cheese if you like! The original recipe came in at just $2.95 a serve, so I imagine it will be roughly the same with my alterations :)

• Ready In: 12 mins
• Serves: 4

Ingredients

• 2 (185 g)  can salmon, drain well on paper towel and flaked
• 160  g  roasted capsicums, thinly sliced
• 1⁄3 cup kalamata olive, sliced
• 1⁄3 cup  small basil leaves
• 1  tablespoon  balsamic vinegar
• 8  slices  crusty  Italian bread
•  olive oil flavored cooking spray
• 1  large garlic clove, halved
• 150  g  fresh low-fat ricotta

Directions

1. Combine salmon, capsicum, olives, basil and vinegar in a medium bowl.
2. Preheat a char-grill to moderate. Spray both sides of bread with oil. Grill 1 minute each side, or until toasted. Rub bread with garlic.
3. Spread bread with ricotta. Transfer to a serving plate.
4. Top bread with salmon mixture. Serve at once.