omato Bruschetta makes for a healthy appetizer or vegetable/starch side dish combo. I chose a seeded, rather than plain, baguette to add fiber and protein to the recipe, as well as flavor. If you have a Misto, you can choose a flavored or organic olive oil to mist on the bread.

Ingredients:

• 5 vine ripened tomatoes, seeded and diced
  
• 1/8 teaspoon salt
  
• 2 cloves garlic, minced
  
• 1/2 cup basil leaves, slivered
  
• 1 teaspoon Napa Valley organic olive oil
  
• 1 tablespoon Monari organic balsamic vinegar
  
• 2 La Brea Bakery seeded sourdough demi baguettes
  
• - Olive oil cooking spray
  

Instructions:


1. Place diced tomatoes in a glass bowl and sprinkle with salt. Let stand for 5 minutes.
   

2. Add the garlic, basil, olive oil, and vingar and toss gently. Let stand for 30 minutes.
   

3. Preheat the oven to 375° F.
   

4. Slice ends off baguettes and slice at an angle into 1/4"-thick slices. Lay slices out on a baking sheet and mist the tops lightly with olive oil spray. Toast bread slices until just crisp and lightly browned, about 5 minutes. Use a slotted spoon to pile a heaping tablespoon of the tomato mixture onto the toast. Serve immediately.