Roma Tomato Bruschetta

By ctaubenheim

Ingredients

• 10 large fresh basil leaves, chopped or 1/2 tsp dried basil
• 2 cups roma (plum) tomatoes, seeded & chopped (about 1 pound)
• 2 Tbsp balsamic vinegar
• salt and pepper, to taste
• 1/3 cup Crisco extra virgin olive oil
• 2 cloves garlic, minced
• 1 loaf french bread

Details

Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Heat ovent to 425. Stack (5) basil leaves one on top of one another. Roll up. Slice crosswise thinly. Repeat with remaining basil. Combine tomatoes, balsamic vinegar and sliced basil. Season to taste with salt and pepper. Combine olive oil and garlic in a small micro-safe bowl. Microwaave on high for 30 seconds. cut bread into slightly angled 1/4 inch pieces. Brush with o9live oil mixture and place on a baking pan. Bake about 6-8 minutes or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon tomato mixture evenly over bread slices (bruschetta)