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Roma Tomato Bruschetta

 Roma Tomato Bruschetta
24-30 ServingsPrep: 10 min. Bake: 10 min.


  • 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


  • 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.