Roma Tomato Bruschetta Recipe

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Roma Tomato Bruschetta Recipe

Prep: 10 min. Bake: 10 min.

Yield: 24-30 Servings

10 10 20

Ingredients

10 fresh basil leaves or 1/2 teaspoon dried basil
2 cups plum tomatoes, seeded and chopped
2 tablespoons balsamic vinegar
Salt and pepper to taste
1/3 cup Crisco® Pure Olive Oil
2 garlic cloves, minced
1 French bread baguette

Directions

Stack 5 basil leaves one on top of each other; roll up. Slice crosswise thinly. Repeat with remaining basil. Combine tomatoes, balsamic vinegar and basil. Season with salt and pepper.
Combine olive oil and garlic in a 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 at 425° for 6-8 minutes or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon mixture evenly over bread slices. Serve immediately. Yield: about 2-1/2 dozen.

Originally published as Roma Tomato Bruschetta in Taste of Home Cooking School Collection Spring 2009, p29

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Roma Tomato Bruschetta

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(1-1) of 1 reviews

Reviewed on Feb. 15, 2011 by coffeeaddict24

I didn't have fresh tomatoes, so I used Hunt's fire roasted diced tomatoes with garlic. I'm not usually a tomato person, but I LOVED this. I also used some parsley and I brushed both sides of the bread with olive oil