Roma Tomato Bruschetta
Authorlisa
10 large fresh basil leaves, chopped
2 cups roma tomatoes, seeded and chopped
2 tbsp. balsamic vinegar
Salt and pepper
1/3 c olive oil
2 cloves garlic, minced
gluten free baguette
1
Heat oven to 425 degrees F.
2
Stack 5 basil leaves one on top of the other.
3
Roll up. Slice crosswise thinly.
4
Repeat with remaining basil.
5
Combine tomatoes, balsamic vinegar, and sliced basil.
6
Season to taste with salt and pepper.
7
Combine olive oil and garlic in a small safe micro-safe bowl.
8
Microwave on high for 30 seconds.
9
Cut bread into slightly angled ¼- inch pieces.
10
Brush with olive oil mixture and place on baking pan.
11
Bake about 6-8 minutes or until golden brown.
12
Just before serving, drain excess liquid from tomatoes.
13
Spoon tomato mixture evenly over bread slices.
CategoryGrains
Ingredients
10 large fresh basil leaves, chopped
2 cups roma tomatoes, seeded and chopped
2 tbsp. balsamic vinegar
Salt and pepper
1/3 c olive oil
2 cloves garlic, minced
gluten free baguette
