Tomato and Basil Crostini

Fresh tomatoes and basil toasted on top of sliced baguettes. Delicious appetizer! This is a little different that some of the other recipes I've seen here because I like my tomato and basil to be warm, so I toast it all together.

• Ready In: 20 mins
• Serves: 6
• Yields: 24 slices

Ingredients

• 3  tomatoes
• 1⁄3 cup fresh basil leaf (torn into smaller pieces if they're large)
• 2  tablespoons olive oil
• 1  baguette
•  salt and pepper

Directions

1. Preheat the oven to 350 degrees.
2. Peel the tomatoes: score the base of each with an "X". Dunk in rapidly boiling water for 1 minute. Dunk in ice water for 1 minute. The skin should peel right off. If not, repeat the dunking procedure.
3. Slice the tomatoes in half and remove the seeds.
4. Coarsely chop the tomato flesh.
5. In small mixing bowl combine tomatoes, basil, and salt and pepper to taste.
6. Slice the baguette into 1/2 inch thick slices. Arrange on a baking sheet.
7. Brush the top of each slice with olive oil (you may need more than 2 tbsp, depending on the quality of your brush).
8. Divide the tomato/basil mixture evenly between the slices. Don't make the topping more than about 1/3 inch thick.
9. Toast in the oven for 10 minutes.