Campari & Basil Bruschetta

I love Campari tomatoes because they are sweet, plump, juicy, and so easy to chop up! After watching Julie & Julia for the millionth time, yes I know don't judge me, I decided I absolutely needed to have bruschetta on light rye bread. At Albertsons I buy the Wasa brand organic crackers in the light rye flavor. Three (or maybe two?) crackers a serving, with 3 grams of fiber per serving!! Amazing, they're so light and crunchy I just love 'em. For the bruschetta you only need a few simple ingredients, most of which you will already have on hand.

Chop tomatoes, tear basil into very small pieces, and combine all remaining ingredients. I spooned this over the bread and dug in. It was a light and delicious lunch, everything I was craving!

Campari & Basil Bruschetta

• 14 ounces (nearly 2 cups chopped) organic campari tomatoes, seeded and diced
• 0.75 ounces of fresh organic basil
• 2 teaspoons olive oil
• 2 teaspoons balsamic vinaigrette
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation & Cooking Instructions:

Wash, seed, and finely dice the tomatoes. Gently wash the basil leaves and let them air dry (I usually do this in advance). Using a very sharp knife roll the basil leaves up like you're rolling a cigar and finely chop the leaves, set aside; you can also tear the leaves by hand if you're worried about them bruising too much, I never am. Add additional ingredients and let the flavors mingle for a few minutes, I like to stir in the basil last minute so it stays fresh and bright. Spoon onto toasted bread, crackers, or whatever you'd like!