Roma Tomato Bruschetta

4 steps · 45 min total

1. 01

   Slice and Season Bread

   Slice the bread on a bias, aiming for slices about 1/2 inch thick. You'll want about 10-12 slices. In a small bowl, combine 2 tablespoons of extra virgin olive oil with salt and pepper (about 1/3 teaspoon of each, or to your taste).
2. 02

   Toast Crostini

   Brush both sides of the sliced bread with the seasoned olive oil. Arrange the slices on a sheet pan.

   Bake in a preheated 400 degree oven for about 3-4 minutes, until the bread is golden brown on one side. Flip the crostini over and bake the other side until it's also crisp. As soon as they come out of the oven, while still hot, rub a raw garlic clove over each piece of crostini.

3. 03

   Prepare Tomato Topping

   Finely chop the tomatoes. Take the basil leaves and stack them, then roll them tightly into a cigar shape and slice thinly across to create a chiffonade. Add the basil to the chopped tomatoes.
4. 04

   Assemble Bruschetta

   Add salt, pepper, the remaining extra virgin olive oil, and balsamic vinegar to the tomato and basil mixture. Stir gently and let it rest for a few minutes to let the flavors meld. Spoon a generous amount of the tomato topping onto each warm crostini and serve immediately.