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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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This is one of the appetizers my friends request most. There is rarely any left over when I serve it. The red pepper flakes and basil add a nice little kick to the taste. -Barbara McCalley, Allison Park, Pennsylvania Ingredients:
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 |
Directions:
1. Using 2 tablespoons oil, lightly brush one side of bread slices. Place bread oil side up on an ungreased baking sheet. Bake at 350° for 15 minutes or until lightly browned.
2. In a large bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes and pepper; stir in cheese.
3. Place a whole basil leaf on each slice of toast bread. Top with tomato mixture. Drizzle with remaining olive oil. Serve immediately. Yield: 20 appetizers.
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