Grilled Bruschetta with Mediterranean Tomato Concassée

2 cups minced plum tomato (about ¾ pound) 1½ teaspoons capers 2 tablespoons chopped Kalamata olives 1 tablespoon chopped red onion 1 tablespoon chopped fresh basil 2 tablespoons extra-virgin olive oil, divided 1 teaspoon balsamic vinegar ¼ teaspoon kosher salt ⅛ teaspoon freshly ground pepper 2 cloves garlic, halved 8 ounces crusty country French or Italian bread, cut in ½-inch slices

Calories 165 (27% from fat) • carb. 25g • pro. 5g • fat 5g • sat. fat 1g • chol. 0mg • sod. 334mg • calc. 13mg • fiber 1g

Combine tomato, capers, olives, onion, basil, 1 tablespoon olive oil, salt, vinegar and pepper; cover and let stand 30 minutes. Drain the tomato mixture. Rub both sides of each slice of bread with cut garlic clove. Lightly brush with olive oil. Preheat the Cuisinart™ Griddler in the open grill position. When hot, arrange bread evenly spaced on grills and grill the bread until golden, toasty and nicely marked. Serve warm and top with Mediterranean Tomato Concassée