Italian Restaurant-Style Bruschetta

Fresh tasting and really easy to fix.

4 to 6 roma tomatoes, diced

3 T. olive oil, divided

1 t. fresh basil, chopped

10 slices Italian bread

In a bowl, combine tomatoes, one tablespoon oil and basil; stir well and set aside. Arrange bread slices in a single layer on an ungreased baking sheet; brush with remaining oil. Place bread about 4 inches below a broiler until lightly golden, about one minute. Top bread with tomato mixture. Makes 10 servings.

Store salad greens in a plastic zipping bag, tucking in a paper towel to absorb extra moisture. They’ll stay crisp in the refrigerator up to four days.