Traditional Tomato Bruschetta Spread

== Description ==
Contributed by Healthy Recipes for diabetic Friends Y-Group
* Original recipe
* Serves 8
== Ingredients ==
* 6 medium roma tomatoes, chopped (about 2½ to 3 cups)
* ½ cup olive oil packed sun-dried tomatoes, slivered
* ¼ cup roasted garlic, chopped
* 2 tablespoons extra virgin olive oil
* ½ cup pitted oil-cured olives, chopped
* ½ cup fresh basil, chopped
* sea salt
* freshly ground black pepper to taste
* grated Parmigiano Reggiano cheese to taste 
== Directions ==
# Combine all ingredients except the cheese together in a large bowl.
# To serve, top the bruschetta with the tomato mixture.
# Sprinkle with Parmigiano Reggiano cheese.
# To roast your own garlic, heat the oven to 400°F.
# Coat ¼ cup peeled whole garlic cloves with 1 teaspoon extra virgin olive oil.
=== Roasting garlic ===
# Put the garlic in a small cast iron pan or in a garlic roaster or small dish that can be covered.
# Roast for 25 to 30 minutes, stirring every 10 minutes until garlic is tender, lightly golden and very aromatic.
== Nutritional information ==
Per serving:
* (72g-wt.): 90 calories (60 calories from fat) | 7g total fat | 1.5g saturated fat | 1g dietary fiber | 3g protein | 5g carbohydrate | 5mg cholesterol | 260mg sodium
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Category:Healthy Recipes for Diabetic Friends
Category:Plum tomato Recipes
Category:Sun-dried tomato Recipes
Category:Garlic Recipes
Category:Black olive Recipes
Category:Basil Recipes
Category:Parmesan cheese Recipes