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Roma Tomato Bruschetta Recipe

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This recipe for Roma Tomato Bruschetta is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 large fresh basil leaves chopped OR 1/2 tsp.. dried basil
2 c. Roma (plum) tomatoes, seeded and chopped (about 1 lb.)
2 Tbsp.. balsamic vinegar
salt and pepper, to taste
1/2 c. extra virgin olive oil
2 cloves garlic, minced
1 loaf French baguette.
Directions:
Directions:
Heat oven to 425º. 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. Combine olive oil and garlic in small microwave-safe bowl. Microwave on high 30 seconds. Cut bread into slightly angled 1/4-in. pieces. Brush with olive oil mixture; place on baking pan. Bake about 6 to 8 min. or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon tomato mixture evenly over bread slices.

 

 

 

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