Shelly's Recipe

TUSCAN TOMATO & BASIL TOPPING for BRUSCHETTA

Category: Bruschetta, Crostini and Canapes

3 beefsteak tomatoes, seeded & cut into 1/2 inch cubes
1/4 tsp salt
1/3 cup pitted & chopped black Mediterranean olives
2 tbsp chopped fresh basil
2 tbsp extra-virgin olive oil
1 garlic clove, crushed through a press, optional
1/8 tsp crushed hot red pepper

Toss tomato cubes and salt in a colander. Let stand in a sink to drain off excess juices, about 30 minutes. Mix cubes, olives, basil, oil, garlic, if using, and red pepper in a medium bowl. Spread on bruschetta and serve immediately. Makes 2 cups.