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

 * 1) Combine all ingredients except the cheese together in a large bowl.
 * 2) To serve, top the bruschetta with the tomato mixture.
 * 3) Sprinkle with Parmigiano Reggiano cheese.
 * 4) To roast your own garlic, heat the oven to 400°F.
 * 5) Coat ¼ cup peeled whole garlic cloves with 1 teaspoon extra virgin olive oil.

Roasting garlic

 * 1) Put the garlic in a small cast iron pan or in a garlic roaster or small dish that can be covered.
 * 2) 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