Bruschetta

10 large fresh basil leaves, sliced thin, or 1/2 tsp. dried basil
2 cups Roma tomatoes, seeded and chopped
2 T. balsamic vinegar
Salt and pepper to taste
1/3 cup Extra Virgin olive oil
2 cloves garlic, minced
1 French baguette

Heat oven to 425. Roll up several basil leaves; slice into very thin strips. Repeat with remaining basil, salt and pepper. Cut bread into angled 1/4 inch pieces. Combine olive oil and garlic; brush on bread slices and place on baking pan. Bake about 6 to 8 minutes or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon tomato mixture evenly over bread slices.