Roma Tomato Bruschetta

By boscobojo

Ingredients

• 10 large fresh basil leaves, chopped or 1/2 tsp. dried basil
• 2 cups Roma (plum) tomatoes, seeded and chopped (about 1 pound)
• 2 Tbl. balsamic vinegar
• salt and pepper to taste
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1 loaf French baguette

Preparation

Step 1

Heat oven to 425 degrees. 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. Microwave on HIGH for 30 seconds. Cut bread into slightly angled 1/4 inch pieces. Brush with olive 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.