Bruschetta with or without grilled chicken

Bruschetta

2 cups Roma tomatoes, seeded, and finely chopped
1/2 cup fresh basil -- or 1 tsp dried basil
2 cloves garlic, finely minced
3 Tablespoons olives, finely minced
2 Tablespoons red onion finely minced

2 Tablespoons Olive oil
2 Tablespoons Balsamic Vinegar
1/2 tsp. salt

In a bowl mix tomatoes, basil, minced garlic, olives and red onion. In a second bowl, whisk olive oil, balsamic vinegar, and salt. Pour over tomato mixture and mix well. (May be served chilled or warmed)

As an appetizer:
Spoon the mix over sliced and toasted pieces of french baguette bread and enjoy!

Turn it into a main dish:
We love to serve this over grilled chicken but in the winter I just marinated the chicken in Good Seasonings Italian salad dressing and bake it in the oven at 400* for 30 mins.

*Another fun thing is to put the brushetta on the cooked chicken and then sprinkle mozzarella cheese on top and place it under the broiler until the cheese has melted.

(When I went to the store the Roma tomatoes were really nasty looking...so I actually used vine ripened tomatoes and I think it gave it a little sweeter taste)

Courtesy of Heather Koelliker