Tomato & Basil Bruschetta
Makes 20 appetizers
3 tablespoons olive oil, divided
1 loaf Italian bread, cut into 1/2-inch slices
1&1/2 cups chopped seeded plum tomatoes
1 jar diced pimientos peppers, rinsed and drained
2 tablespoons chopped fresh basil
1 teaspoon vinegar
1 teaspoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 tablespoon grated Romano cheese
Fresh basil leaves
- Using 2 tablespoons oil, lightly brush one side of bread slices. Place bread oil side up on an ungreased baking sheet. Bake at 350 degrees for 15 minutes or until lightly browned.
- In a bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes and pepper; stir in Romano cheese.
- Place a whole basil leaf on each slice of toasted bread. Top with tomato mixture. Drizzle with remaining olive oil. Serve immediately.