Apr 25, 2014 6:00 PM by Gourmet Girls Gluten Free Bakery/Bistro
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
2 tablespoons chopped fresh basil
1 teaspoon balsamic 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
½ c sm cubed mozzarella
Fresh basil leaves
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, chopped basil, vinegar, parsley, garlic, salt, pepper flakes and pepper; stir in 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.