Tomato Basil Bruschetta

• 3 tablespoons olive oil, divided
• 1 loaf (1 pound) Italian bread, cut into 1/2-inch slices
• 1-1/2 cups chopped seeded plum tomatoes
• 1 jar (4 ounces) diced pimientos, rinsed and drained
• 2 tablespoons chopped fresh basil
• 1 teaspoon red wine 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

1. Using 2 tablespoons oil, lightly brush one side of bread slices. Place bread oil side up on an ungreased
2. . Bake at 350u0b0 for 15 minutes or until lightly browned.
3. In a large bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes and pepper; stir in cheese.
4. Place a whole basil leaf on each slice of toast bread. Top with tomato mixture. Drizzle with remaining olive oil. Serve immediately.

olive oil, italian bread, tomatoes, pimientos, fresh basil, red wine vinegar, parsley, garlic, salt, red pepper, pepper, romano cheese, fresh basil

Taken from www.tasteofhome.com/recipes/tomato-basil-bruschetta/ (may not work)