Tomato Bruschetta

3 lg. tomatoes
4 tbs. garlic powder
6 black olives, minced
1/2 red onion, diced
1/4 c. balsamic vinegar
1/3 c. olive oil
1/2 tsp. basil
salt and pepper, to taste
6 lg. slices French bread

Cut the tomatoes and dice into 1/4 inch/0.5cm. In a medium nonreactive bowl, combine the diced tomatoes, half the minced garlic, the olives, and onion and toss together well. In a small bowl, combine the vinegar, olive oil, and basil. Add to the tomato mixture and toss together well. Season to taste with salt and pepper. Toast the bread slices until golden brown. Spread with the remaining garlic. Spoon the tomato mixture onto the slices of toast and serve.

Serves 6.

-- Posted to Suzy Q's Bakery Shoppe, 6/17/98

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