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For a taste of summer, chop juicy, ripe tomatoes along with fresh basil, and serve on toasted or grilled bread slices.
2 cups chopped plum tomatoes
1/4 cup chopped fresh basil
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon Lawry's® Roasted Garlic Salt with Oregano and Basil
1 loaf (1 pound) French bread
Preheat oven to 425°F. Mix tomatoes, basil, 2 tablespoon of the oil, vinegar and Seasoning in medium bowl until well blended. Cover. Let stand at room temperature 30 minutes to allow flavors to blend.
Meanwhile, slice bread into 32 (1/2-inch thick) slices. Brush lightly on both sides with remaining 2 tablespoons oil. Place in single layer on baking sheet.
Bake 6 to 8 minutes or until crisp and light brown, turning once. Cool on wire rack. Top each bread slice with 1 tablespoon tomato mixture.
(Amount per serving)