Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil, divided

  2. 1 loaf (1 pound) Italian bread, cut into 1/2-inch slices

  3. 1-1/2 cups chopped seeded plum tomatoes

  4. 1 jar (4 ounces) diced pimientos, rinsed and drained

  5. 2 tablespoons chopped fresh basil

  6. 1 teaspoon red wine vinegar

  7. 1 teaspoon minced fresh parsley

  8. 1 garlic clove, minced

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon crushed red pepper flakes

  11. 1/8 teaspoon pepper

  12. 1 tablespoon grated Romano cheese Fresh basil leaves

Instructions Jump to Ingredients ↑

  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. In a large bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes and pepper; stir in Romano cheese. 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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