Roma Tomato Bruschetta

• 10 large fresh basil leaves, sliced thin*
• 2 cups roma (plum) tomatoes, seeded and chopped (about 1 pound)
• 2 tablespoon balsamic vinegar
• Salt and pepper, to taste
• .33 cup Crisco(R) 100 % Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 1 loaf French baguette

1. HEAT oven to 425u0b0F.
2. ROLL up several basil leaves; slice into very thin strips. Repeat with remaining basil. Combine tomatoes, balsamic vinegar, basil, salt and pepper.
3. CUT bread into angled 1/4-inch pieces. Combine olive oil and garlic; brush on bread slices and place on baking pan.
4. 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.
5. *1/2 teaspoon dried basil can be substituted.

basil, roma, balsamic vinegar, salt, olive oil, garlic, baguette

Taken from www.myrecipes.com/recipe/crisco-olive-oil-roma-tomato-bruschetta (may not work)