Serves: 8
Total Calories: 16

2 tablespoons garlic chopped
4 cups quartered cherry tomatoes
1 cup chopped fresh basil
1/4 cup freshly squeezed lemon juice
1 tablespoon cold pressed extra virgin olive oil
1 teaspoon sea salt
8 large radiccio leaves

1. Place all of the ingredients except the radicchio in a large bowl and mix well. Let marinate for 1 hour at room temperature.

2. Scoop a heaping tablespoon of the tomato mixture onto each radicchio leaf and serve.

For a Change . . .
* Use romaine lettuce instead of radicchio leaves.
* Top each serving of bruschetta with a teaspoon of Pesto.
* Sprinkle some chopped scallions and/or diced avocados over each serving.

Tip . . .
In order to minimize seeds in your freshly squeezed lemon juice, cut each lemon in half width-wise. Hold the lemon over a bowl with the cut side facing up and squeeze. This way, most of the seeds will remain inside the lemon instead of falling into the bowl with the juice.

Nutritional Facts:

Serves: 8
Total Calories: 16
Calories from Fat: 15

More Recipes from the The World Goes Raw Cookbook:
Radicchio Bruschetta
Vegetables Marinated in Oil and Lemon
Butternut Squash Soup with Sage and Walnut Tapenade
Rustic Tomato Salad
Sicilian Salad
Fennel and Orange Salad with Honey-Walnut Topping
Tomato, Pesto, Basil, and Cashew "Cheese" Terrines
Best Basic Italian Dressing
Creamy Italian Dressing
Sweet Sicilian Dressing
Zucchini "Fettucine"
"Orzo" with Arugula, Peas, and Tomatoes
Pizza with Roasted Red Bell Peppers and Sun-Dried Tomatoes
Cashew "Cheese"
Basic Italian Marinade
Marinara Sauce
Pesto
Sun Dried Tomato Pesto
Strawberries with Balsamic Glaze and Whipped Cream
Chocolate Cherry Biscotti
Honey Pine Nut Tart
Dark Chocolate Almond Mousse