Roma Tomato Bruschetta Recipe

4.5 3 3
Roma Tomato Bruschetta Recipe
Roma Tomato Bruschetta Recipe photo by Taste of Home
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Roma Tomato Bruschetta Recipe

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4.5 3 3
Publisher Photo
MAKES:
24-30 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min.
MAKES:
24-30 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min.

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

  • 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
  1. 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.
  2. Combine olive oil and garlic in a small microwave-safe bowl. Microwave on high 30 seconds.
  3. 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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DeepSorrow User ID: 6301843 231989
Reviewed Aug. 30, 2015

"Very good!"

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snapsforamber User ID: 7314176 182729
Reviewed Jul. 17, 2013

"The only thing I would add would be the shredded mozzarella cheese on top!"

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coffeeaddict24 User ID: 1542296 116048
Reviewed Feb. 15, 2011

"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"

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