Roma Tomato Bruschetta

Recipe from Crisco Olive Oil

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  • 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


  1. HEAT oven to 425°F.
  3. ROLL up several basil leaves; slice into very thin strips. Repeat with remaining basil. Combine tomatoes, balsamic vinegar, basil, salt and pepper.
  5. CUT bread into angled 1/4-inch pieces. Combine olive oil and garlic; brush on bread slices and place on baking pan.
  7. 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.
  9. *1/2 teaspoon dried basil can be substituted.
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