TOTAL TIME: Prep: 10 min. Bake: 10 min.
MAKES: 24-30 servings

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

  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

Reviews for Roma Tomato Bruschetta

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 17, 2013

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

MY REVIEW
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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT