Easy Tomato Bruschetta
Marilyn's recipe. Classic bruschetta.
- 18 in. French baguette, cut into 3/4 in. slices
- 1/4 c EVOO, divided
- 14.5 oz can Hunt's Petite Diced Tomatoes, drained
- 1/3 c chopped fresh basil
- 2 t minced garlic
- 1/4 t kosher salt
- 1/8 t ground black pepper
Preheat oven to 350.
Place bread slices on baking sheet. Brush tops with 2 T oil. Bake 12-15 min. until lightly toasted.
Combine remaining 2 T oil, drained tomatoes, basil, garlic, salt & pepper in sm bowl.
Divide tomato mixture evenly over toasted bread. Serve immediately.