Double Tomato Bruschetta

By Shelly17

For years, I've used this recipe for parties & the holidays. The sun-dried tomatoes & balsamic vinegar add a nice dimension to what could have been a regular bruschetta. (No-salt diced canned tomatoes can easily be replaced for the roma tomatoes. Just be sure to remove as much of the liquid as possible.)

Ingredients

• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 T. balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 t. salt
• 1/4 t. ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese
• Grated Parmesan cheese, if desired.

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven on broiler setting.

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

Cut the baguette into ¾ 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 & a little parm cheese, if desired.

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