Community Recipe
from [YUMMY80]
Roma Tomato Bruschetta

Roma Tomato Bruschetta

  • Yield: 1 serving


  • 10 whole(s) large fresh basil leaves chopped
  • 2 cup(s) Roma plum tomatoes seeded and chopped
  • 2 tablespoon(s) balsamic vinegar
  • salt and pepper; to taste
  • 1/3 cup(s) Crisco Extra Virgin Olive Oil
  • 2 clove(s) garic minced
  • 1 loaf(s) French baguette


1 - Heat oven to 425F.

2 - Stack 5 basil leaves one on top of another. Roll up. Slice crosswise thinly. Repeat with remaining basil. Combine tomatoes, balsamic vinegar and sliced basil. Season to taste with salt and pepper.

3 - Combine olive oil and garlic in small microwave-safe bowl. Microwave on high for 30 seconds.

4 - Cut bread into slightly angled 1/4-inch pieces. Brush with olive oil mixture; place on baking pan.

5 - Bake about 6-8 minutes or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon tomato mixture evenly over bread slices.

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Roma Tomato Bruschetta recipe