Ingredients
12
slices pumpernickel bread
2
tablespoons olive oil
3
medium tomatoes, chopped (2 cups)
2
cloves garlic, finely chopped
1
tablespoon chopped fresh basil leaves
2
teaspoons olive oil
2
teaspoons balsamic vinegar
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
Heat oven to 450°F. With spider-shaped cookie cutter, cut 2 spider shapes from each bread slice. Brush both sides of shapes with 2 tablespoons oil. Place on ungreased cookie sheet.
Bake 4 minutes, turning once, until toasted.
Meanwhile, in small bowl, mix remaining ingredients. Arrange toasted bread on serving platter; spoon tomato mixture on each piece. Serve warm.
