Roma Tomato Bruschetta

Authorlisa

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 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.

Category

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

Directions

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.

Roma Tomato Bruschetta

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