Had a taste for bruschetta and I know it isn’t the right time of the year for roma tomatoes to be on point, but I got lucky. These were perfect. I love simple bruschetta is to make, but it has an air of elegance to it.
Roma tomatoes (I used 4)
Loaf of french bread
Balsamic vinegar (optional)
I simply took a big bunch of basil (some of the biggest leaves I’d ever seen and chopped them into strips. Chopped the roma tomatoes into small cubes and tossed the two with a bit of olive oil.
Slice the french bread about 1″ thick on the diagonal and drizzle with olive oil. Toast each side about 4 minutes in the oven, flipping once. Then plate up and top with tomato mixture. You can drizzle balsamic vinegar over if you like. Enjoy!