Roma Tomato Bruschetta
Print Category Bruschetta and Crostini Thematic No thematic Source Crisco Evaluation
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Ingredient
- 10 large fresh basil leaves, chopped
- OR 1/2 teaspoon dried basil
- 2 cups roma (plum) tomatoes, seeded and chopped (about 1 pound)
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
- 1/3 cup Crisco® Pure Olive Oil
- 2 cloves garlic, minced
- 1 loaf French baguette
Preparation
- STACK 5 basil leaves one on top of one another. Roll up. Slice crosswise thinly. Repeat with remaining basil. Combine tomatoes, balsamic vinegar and sliced basil. Season to taste with salt and pepper.
- COMBINE olive oil and garlic in small microwave-safe bowl. Microwave on HIGH (100% power) 30 seconds. CUT bread into slightly angled 1/4-inch pieces. Brush with olive oil mixture; place on baking pan.
- HEAT oven to 425°F. BAKE about 6 to 8 minutes or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon tomato mixture evenly over bread slices.
Cook commentary
24 to 30 slices
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