- 2 c. finely chopped Roma tomatoes
- 15 – 20 fresh basil leaves, finely chopped
- 1/2 tsp. sea salt
- 1 tsp. extra-virgin olive oil
- 1 small clove garlic
- Combine tomatoes, basil and salt, straining out excess liquid as needed. Stir in olive oil and garlic.
- Marinate until ready to serve. Spread on slices of whole grain French or Italian bread or toast.
* If you like, you can rub a clove of cut garlic over the slices of bread instead of adding it to the bruschetta.