Bruschetta & Rosemary Crostini

Bruschetta & Rosemary Crostini

4 slices Francisco Sourdough bread

Olive oil cooking spray

3 Roma tomatoes, seeded and chopped

2 tablespoons capers

2 garlic cloves, finely chopped

1/2 teaspoon coarsely ground black pepper

8 large fresh basil leaves, thinly sliced

1 tablespoon olive oil

1 tablespoon white balsamic vinegar


Makes: 8 Servings
Preparation time: 10
Cook time: 5 minutes

Cut each bread slice into four pieces. Place on cookie sheet and spray each slice with olive oil cooking spray. Bake in 375°F oven for 7 minutes until lightly toasted: set aside. In bowl combine tomatoes, capers, garlic, pepper, basil leaves, olive oil and vinegar. Spoon tomato mixture onto each toasted piece of Sourdough bread.