Roma Bruschetta

This flavorful recipe makes an excellent appetizer or light entrée.


  • 12 fresh basil leaves
  • 2 cups Roma tomatoes, seeded and chopped
  • 2 Tbsp. balsamic vinegar
  • Salt and pepper to taste
  • 3 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 loaf French baguette or crusty bread


  1. Preheat oven to 425° F. Stack the basil leaves on top of each other and roll tightly; slice thinly. In a large bowl, combine chopped tomatoes, basil, balsamic vinegar and minced garlic.

  2. Cut bread at a slight angle into ¼” pieces. Brush with olive oil and place on baking pan. Bake for 5–7 minutes until golden brown.

  3. Spoon tomato mixture over bread and serve immediately.