Fresh tomatoes are highlighted with this recipe. Adding jalapenos to the bruschetta adds a nice punch of heat.
—DEL MASON MARTENSVILLE, SK
START TO FINISH: 25 MIN. • MAKES: 2 1/2 DOZEN
1 1/2 cups chopped seeded tomatoes
2/3 cup finely chopped red onion
2 tablespoons minced seeded jalapeno pepper
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 tablespoons olive oil
1 tablespoon cider vinegar
1 tablespoon red wine vinegar
3 dashes hot pepper sauce
1 loaf (8 ounces) French bread, cut into 1/4-inch slices
2 tablespoons grated Parmesan cheese
1. In a small bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegars and pepper sauce; stir into tomato mixture.
2. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture. Sprinkle with cheese.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 1 piece equals 34 cal., 1 g fat (trace sat. fat), trace chol., 73 mg sodium, 5 g carb., trace fiber, 1 g pro. Diabetic Exchange: 1/2 starch.