Double Tomato Bruschetta


6 roma (plum) tomatoes, chopped

 1/2 cup sun-dried tomatoes, packed in oil

 3 cloves minced garlic

 1/4 cup olive oil

 2 tablespoons balsamic vinegar

 1/4 cup fresh basil, stems removed

 1/4 teaspoon salt

 1/4 teaspoon ground black pepper

 1 French baguette

 2 cups shredded mozzarella cheese

  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins


Preheat the oven on broiler setting.

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Broil for 5 minutes, or until the cheese is melted.


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