Monday, February 3, 2014

Roma Tomato Bruschetta


10 large fresh basil leaves, chopped  OR 1/2 tsp dried basil
2 cups roma (plum) tomatoes
    seeded and chopped ( about 1#)
2 TBSP balsamic vinegar
Salt and Pepper to taste
1/3  Extra Virgin Olive Oil
2 cloves garlic, minced
1 loaf French Bread

Heat oven to 325.

Stack 5 basil leaves one on top of the other. Roll up.
Slice crosswise thinly.
Repeat with remaining

Combine tomatoes, balsamic vinegar, and sliced basil. Season to taste with salt and pepper.

Combine olive oil, garlic in a small bowl. Microwave on HIGH for 30 seconds. Cut bread into slightly angled 1/4" pieces. Brush with olive oil mixture and put on a baking pan. Bake  6-8 minutes or until golden brown,

Just before serving... drain excess liquid from tomatoes, spoon tomato mixture evenly over bread slices.