From: Helen Connor, on alt.food.fat-free

I never thought that bruschetta could be made with very
little fat, but after some experimenting, here is a 
recipe that tastes as good as restaurant bruscetta (just
a lot less greasy):"

3 medium tomatoes, chopped (some people use the smaller Roma 
tomatoes, in which case, you would need 4-6 tomatoes)
1/4 large white onion, minced
1/8-1/4 cup loosely packed fresh basil (*must* be fresh)
1 clove garlic, minced
1 clove garlic, whole
1/2 t. of olive oil (optional)
salt to taste
1/2 loaf french or italian bread

Mix tomatoes, onion, basil, 1 clove minced garlic, salt, and 
olive oil (if desired) and allow to marinate in refrigerator 
1 hour.

Cut bread into 5-6 thick slices.  The original recipes calls
for brushing the bread with olive oil, but that's not necessary.
I recommend spraying each side with Pam (if desired). Toast both 
sides of slices under broiler or in skillet until golden brown.  
Rub garlic clove over both sides of bread slices. I like my 
bruschetta salty, so at this point, I salt both sides of the 
bread slightly.

Cover bread slices with tomato mixture (use slotted spoon because
the tomatoes release a lot of liquid while marinating and this can
make the bread mushy) and serve.

Makes 3-6 servings, depending on how much you like bruschetta.  This
was 2 servings for my husband and I :-)