Recipe and photo courtesy of Lizzie Streit, registered dietitian and nutritionist, (itsavegworldafterall.com)

Cherry Tomato Bruschetta

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• 1 pt cherry tomatoes, halved
• ¼ cup basil leaves, cut into chiffonade
• 4 cloves garlic, minced
• 2 Tbsp extra-virgin olive oil, plus more for brushing or drizzling
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 baguette, cut into 20 slices about ½ inch thick
• Balsamic reduction (optional)

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Preheat broiler.

In a bowl, combine tomatoes and basil. In a separate small bowl, whisk together garlic and olive oil. Pour mixture over the tomatoes and basil then stir until coated. Season with salt and pepper.

Place baguette slices on a baking sheet. Brush tops lightly with olive oil. Toast under the broiler until lightly browned and crunchy, about 2 to 3 minutes, being careful not to burn them.

Remove toast from the oven. Top each with a spoonful of bruschetta. If desired, drizzle with a little olive oil or balsamic reduction before serving. Makes 20 slices.