Roma Tomato Bruschetta

Crisco Olive Oil - Roma Tomato Bruschetta


24 to 30 slices

Recipe from

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Recipe Time

Prep: 10 Minutes
Cook: 8 Minutes


10 large fresh basil leaves, sliced thin*
2 cups roma (plum) tomatoes, seeded and chopped (about 1 pound)
2 tablespoon balsamic vinegar
Salt and pepper, to taste
.33 cup Crisco® 100 % Extra Virgin Olive Oil
2 cloves garlic, minced
1 loaf French baguette


HEAT oven to 425°F.


ROLL up several basil leaves; slice into very thin strips. Repeat with remaining basil. 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.


*1/2 teaspoon dried basil can be substituted.