Roma Tomato Bruschetta

By á-2144

Ingredients

• 10 large fresh basil leaves, chopped OR 1/2 tsp dried basil
• 2 cups Roma tomatoes, seeded and shopped
• 2 tablespoons balsamic vinegar
• salt and pepper, to taste
• 1/3 cup Crisco extra virgin olive oil
• 2 cloves garlic, minced
• 1 loaf french baguette

Preparation

Step 1

Heat oven to 425.

Stack 5 basil leaves one on top of another. Roll up. Clive 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 small microwave-safe bowl. Microwave on HIGH 30 seconds.

Cut bread into slightly angled 1/3-inch piees. Brush with olive oil mixture; place on baking pan.

Bake about 6-8 minutes or until golden brown. Just before servin, drain excess liquid from tomatoes. Spoon tomato mixture evenly over bread slices.