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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Bruschetta, Roma Tomato Recipe

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This recipe for Bruschetta, Roma Tomato is from Eating with the Conner's: A Southern Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 large fresh basil leaves, sliced thin or 1/2 tsp. dried basil
2 C. roma tomatoes, seeded and chopped
2 T. balsamic vinegar
Salt and pepper, to taste
1/3 C. Extra Virgin Olive Oil
2 cloves garlic, minced
1 loaf French baquette
Directions:
Directions:
Heat oven to 425º. Slice basil leaves. Combine tomatoes, balsamic vinegar, basil, salt and pepper. Cut bread into angled 1/4-inch pieces. Combine olive oil and garlic; brush on bread slices and place on baking pan. 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.
Number Of Servings:
Number Of Servings:
24 to 30 slices
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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