Tomato and Basil Crostini

• 3 tomatoes
• 13 cup fresh basil leaf (torn into smaller pieces if they're large)
• 2 tablespoons olive oil
• 1 baguette
• salt and pepper

1. Preheat the oven to 350 degrees.
2. Peel the tomatoes: score the base of each with an "X".
3. Dunk in rapidly boiling water for 1 minute.
4. Dunk in ice water for 1 minute.
5. The skin should peel right off.
6. If not, repeat the dunking procedure.
7. Slice the tomatoes in half and remove the seeds.
8. Coarsely chop the tomato flesh.
9. In small mixing bowl combine tomatoes, basil, and salt and pepper to taste.
10. Slice the baguette into 1/2 inch thick slices.
11. Arrange on a baking sheet.
12. Brush the top of each slice with olive oil (you may need more than 2 tbsp, depending on the quality of your brush).
13. Divide the tomato/basil mixture evenly between the slices.
14. Don't make the topping more than about 1/3 inch thick.
15. Toast in the oven for 10 minutes.

tomatoes, fresh basil leaf, olive oil, baguette, salt

Taken from www.food.com/recipe/tomato-and-basil-crostini-459142 (may not work)