can (14-1/2 ounces) DEL MONTE® PETITE CUT™ Diced Tomatoes, drained
2
tablespoons chopped fresh basil or 1/2 teaspoon dried basil
1
small clove garlic, finely minced
1/2
French bread baguette, cut into 3/8-inch-thick slices
2
tablespoons olive oil
1. Combine tomatoes, basil and garlic in 1-quart bowl; cover and refrigerate at least 1/2 hour.
2. Preheat broiler. Place bread slices on baking sheet; lightly brush both sides of bread with oil. Broil until lightly toasted, turning to toast both sides. Cool on wire rack.
3. Bring tomato mixture to room temperature. Spoon tomato mixture over bread and serve immediately. Sprinkle with additional fresh basil leaves, if desired.
Note
For a fat-free version, omit the olive oil. For a lower-fat variation, spray the bread with olive oil cooking spray.
Bruschetta
