FRESH TOMATO-ZUCCHINI SALSA CROSTINI

2 medium tomatoes, chopped
1/2 cup finely chopped zucchini
1/4 cup finely chopped green bell pepper
1/4 cup sliced ripe olives
2 tablespoons chopped fresh basil
1/4 teaspoon garlic powder
1/8 teaspoon salt
24 (1/4 inch) diagonal slices baquette French bread
1 tablespoon olive oil

In medium bowl, combine all ingredients except bread and oil; mix well.

Place bread slices on ungreased cookie sheet. Drizzle each bread slice with oil.

Broil 4 to 6 inches from heat for 30 to 45 seconds or until lightly toasted.

To serve, top each toasted bread slice with about 1 tablespoon vegetable mixture.

Makes 24 crostini
Source: Pillsbury Classic Cookbooks, July 2000