Ingredients:

Start to finish:  35 minutes.           Makes:  36 servings

• 1 tablespoon olive oil
• 1 tablespoon snipped fresh chive leaves
• 1 tablespoon snipped fresh basil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 2 cups seeded and chopped roma and/or yellow tomato (3 to 4 medium)
• 1/2 cup finely chopped red onion (1 small)
• Salt and freshly ground black pepper
• 1 8-ounce loaf baguette-style French bread, cut into 1/2 inch slices and toasted
• Fresh basil (optional) 

Directions:

1. In a medium bowl, stir together olive oil, chives, basil, lemon juice, and garlic.  Add tomato and onion; toss to coat.  Season to taste with salt and pepper.  Set aside.
2. To serve, with a slotted spoon,spoon mixture onto each toast slice.  If desired, garnish with fresh basil. Serve within 30 minutes.

Seafood Bruschetta:  Prepare as above, except decrease tomato to 1 cup.  Add 6 ounces lump crab meat or 6 ounces peeled, deveined, cooked shrimp, coarsely chopped, and 1 tablespoon snipped fresh dill to the tomato mixture.

Yield:

Per bruschetta + about 1 tablespoon tomato or seafood mixture: 23 cal., 1g total fat (0g sat.fat), 0mg chol., 43mg sodium, 4g carbo, 0g fiber, 1g pro. Daily values: 91% vit. A, 2% vit. C, 1% calcium, 1% iron. Exchanges: 1/2 other carbo.