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1 cup sliced red onion
2 cloves garlic, minced
1 cup diced tomatoes
1/2 tablespoon olive oil
1 teaspoon balsamic vinegar
8 Italian or French rusks, 3" in diameter
1. Coat nonstick skillet with olive oil spray and heat on medium-high heat. Add onion and garlic. Saute 10 minutes.
2. Remove from heat, add tomatoes, and toss. Add oil, vinegar, and salt and pepper, to taste.
3. Place in bowl, cover, and refrigerate until needed. To serve, spoon tomato mixture onto rusks and place on serving platter.
Heat enhances the sugar in red onions and makes them less pungent. Cooking them slowly in olive oil brings out their robust flavor.
Per Serving: 60 cal, 2g pro, 10g carb, 2g fat, 0.5g sat fat, 0mg chol, 0g fiber, 135mg sodium
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