Roma Tomato Bruschetta

Roma Tomato Bruschetta Prep Time 10 min Cook Time 8 min Yield: 24 to 30 slices Ingredients: 10 large fresh basil leaves, chopped 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 1/2 cup Crisco Extra Virgin Olive Oil 2 cloves garlic, minced 1 loaf French baguette Preparation Directions: 1. Heat oven to 425ºF. 2. Stack 5 basil leaves one on top of another. Roll up. Slice crosswise thinly. Repeat with remaining basil. Combine tomatoes, balsamic vinegar and sliced basil. Season to taste with salt and pepper. 3. Combine olive oil and garlic in small microwave-safe bowl. Microwave on HIGH (100% power) 30 seconds. 4. Cut bread into slightly angled 1/4 inch pieces. Brush with olive oil mixture; place on baking pan. 5. 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. Smucker Company Recipe Booklet ~Loretta