Double Tomato Bruschetta
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.)
- 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.
Adapted from keyingredient.com
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.