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Roma Tomato Bruschetta Recipe

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This recipe for Roma Tomato Bruschetta, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Sunday, December 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 large fresh basil leaves, chopped OR 1/2 tsp dried basil
2 c. roma (plum) tomatoes, seeded and chopped (about 2 lb.)
2 Tbsp. balsamic vinegar
Salt and pepper to taste
1/3 c. Extra Virgin Olive Oil
2 cloves garlic, minced
1 loaf French baguette

Directions:
Directions:
Heat oven to 425. Stack 5 basil leaves 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 a small micro-safe bowl. Microwave on high for 30 seconds. Cut bread into slightly angled 1/4 - inch pieces. Brush with olive oil mixture and place on a baking pan. Bake about 6-8 min. or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon tomato mixture evenly over bread slices.

Number Of Servings:
Number Of Servings:
24-30 slices

 

 

 

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