10 large fresh basil leaves, sliced thin or 1/2 teaspoon dried basil
2 cups roma (plum) tomatoes, seeded and chopped (about 1 pound)
2 tablespoons balsamic vinegar
salt
pepper
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 loaf French baguette
Instructions
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 angled 1/4-inch pieces. Combine olive
oil and garlic; brush on 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.
Originally Submitted
3/8/2010
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