Bruschetta

Roasted red peppers add extra zing to this classic chopped tomato dish

½ whole grain baguette (French bread), cut into 12 slices (or substitute 3 slices whole-wheat bread, each cut into 4 squares)
1 C fresh tomatoes, rinsed and diced
¼ C jarred roasted red peppers, diced (or substitute fresh roasted red peppers; see tip) (Leftover Friendly)
6 Kalamata olives, rinsed and sliced (or substitute any black olive)
½ Tbsp olive oil
2 Tbsp fresh basil, rinsed, dried, and chopped (or 2 tsp dried)
¼ tsp ground black pepper


1. Lightly toast baguette slices.
2. Combine remaining ingredients, and toss well.
3. Top each bread slice with about 2 tablespoons of tomato mixture, and serve.