Roma Tomatoes Bruschetta
10 large fresh basil leaves, slice thin or 1/2 teaspoon dried basil
2 cups roma (plum) tomatoes, seeded and chopped (about 1 pound)
2 tablespoons balsamic vinegar
Salt and pepper to taste
1/3 cup 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 1/4-inch pieces. Combine olive oil and garlic; brush onto 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.
Yield: 24 to 30 slices
