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Crisco Roma Tomato Bruschetta Recipe

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This recipe for Crisco Roma Tomato Bruschetta is from The Brett Family Cookbook , 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:  
Ingredients:  
10 large fresh basil leaves
2 cups roma-plum seeded chopped tomatoes (about 1 pound)
2 T balsamic vinegar
salt & pepper to taste
⅓ cup extra virgin olive oil
2 cloves garlic
1 loaf French baguette
Directions:
Directions:
Heat oven to 425º

Mixture:
Roll up several basil leaves, slice into very thin slices. Repeat with remaining basil.
Combine tomatoes, balsamic vinegar, basil, salth and pepper.

Bread:
Cut bread into angled ¼ inch pieces.
Combine olive oil and garlic and brush on bread slices, place on baking pan.
Bake bread about 6-8 minutes or until golden brown.

Just before serving, drain excess liquid from tomatoes and spoon mixture evenly
over bread slices.
Number Of Servings:
Number Of Servings:
24-30
Preparation Time:
Preparation Time:
10 minutes, cooking time 8 minutes.
Personal Notes:
Personal Notes:
Delicious, esprecially during tomato season!

 

 

 

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