|Cherry Tomato Bruschetta
Serves 8 / In September there’s no such thing as too many tomatoes. Here’s a little switch for bruschetta: You don’t have to chop the tomatoes. Provide small dishes so each diner has his or her own olive-oil mixture for dipping.
2 tablespoons flavorful olive oil
1. Cook 2 tablespoons flavorful olive oil, anchovies, and garlic over very low heat until anchovies mash using the pressure of a fork, only 3–4 minutes. Be careful to keep the heat low enough not to burn the garlic. Remove from heat. When cool, add to 3/4 cup high-quality olive oil and grind on a twist of pepper.
PER SERVING: 381 cal, 56% fat cal, 24g fat, 3g sat fat, 2mg chol, 7g protein, 35g carb, 2g fiber, 391mg sodium