1 vine-ripened tomato, deseeded, finely chopped
¼ small red onion, finely chopped
1 tbs olive oil
2 tsp balsamic vinegar
4 x 45g slices sourdough bread
1 garlic clove, halved
40g goat’s cheese
1 tbs baby basil leaves
1 Combine tomato, onion, oil and vinegar in a small bowl. Cover and set aside for 30 minutes.
2 Using a 7cm round cutter, cut 1 round from each slice of bread. Preheat a barbecue or chargrill over medium-high heat. Lightly spray bread rounds with oil and cook for 1 minute each side or until golden. Rub each crouton with cut side of garlic.
3 Spread each crouton with goat’s cheese. Top with tomato salad and serve sprinkled with basil.
TIP: You can use reduced-fat feta cheese instead of goat’s cheese. The recipe will then have 3 ProPoints values per serve.