1 cup cherry tomatoes, halved or quartered (depending on size) or ripe tomatoes cut into ½” pieces
Sea salt
3 tablespoons basil, finely chopped
1 tablespoon good quality olive oil
½ cup chopped zucchini
1 tablespoon balsamic vinegar
1 garlic clove
Whole grain crackers (I used whole wheat melba toast or GG Bran Crispbread)
Instructions
In a small bowl combine tomatoes, a hefty pinch of sea salt, basil, and olive oil. Top with a few turns of freshly ground black pepper. Set aside.
In a medium-sized frying pan, sprayed with olive oil, over medium heat, add chopped zucchini and balsamic vinegar. Saute for approximately 5-8 minutes, until zucchini softens but does not over-brown. Drain excess liquid and let zucchini cool.
Once zucchini is cooled, combine with tomato mixture. Set aside.
Peel garlic clove, cut one edge, then gently rub the flat end on crackers.
Top crackers with bruschetta mixture, then garnish with extra basil. Enjoy!