Tomato Basil Bruschetta

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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
1 jar (4 ounces) diced pimientos, rinsed and drained
2 tablespoons chopped fresh basil
1 teaspoon red wine 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
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 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 toasted bread. Top with tomato mixture. Drizzle with remaining olive oil. Serve immediately. Yield: 20 appetizers.

Source: Taste of Home
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