Friday, April 2, 2010

Roma Tomato Bruschetta

This was so easy and it is so good. Make sure to use fresh basil, it really makes a difference!

Roma Tomato Bruschetta

10 large fresh basil leaves, chopped OR ½ teaspoon dried basil
2 cups roma tomatoes, seeded adn chopped (about 1 pound)
2 tablespoons balsamic vinegar
salt and pepper, to taste
⅓ cup Extra Virgin Olive Oil
2 cloves garlic, minced
1 loaf French baguette

Heat oven to 425 F.

Stack basil leaves one on top of one another. Roll up. Slice crosswise thinly. Combine tomatoes, balsamic vinegar and sliced basil. Season to taste with salt and pepper.

Combne olive oil and garlic in a small microwave safe bowl. Microwave on high for 30 seconds.

Cut bread into slightly angled ¼-inch pieces. Brush with olive oil mixture and place on a baking pan. Bakea bout 6-8 minutes or until golden brown.

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

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