Roma Tomato Bruschetta

By pattiaroberts

Ingredients

• 10 large fresh basil leaves, chopped or 1/2 teaspoon dried basil
• 2 cups Roma (plum) tomatoes, seeded and chopped (about 1 pound)
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste
• 1/3 cup Extra Virgin Olive oil
• 2 cloves garlic, minced
• 1 loaf french baguette

Details

Servings 24
Preparation time 10mins
Cooking time 18mins

Preparation

Step 1

1. Preheat oven to 425 degrees
2. Stack 5 basil leaves one on top of another. Roll up. Slice crosswise thinly. Repeat with remaining basil.Combine tomatoes, balsamic vinegar and sliced basil. Season to taste with salt and pepper.
3. Combine olive oil and garlic in small microwave-safe bowl. Microwave on high for 30 seconds.
4. cut bread into slightly angled 1/4 inch pieces. Brush with olive oil mixture; place on baking pan.
5. Bake about 6 to 8 minutes or until golden brown. Just before serving drain excess liquid from tomatoes. Spoon tomato mixture evenly over bread slices.