Menu Enter a recipe name, ingredient, keyword...

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.)

Google Ads
Rate this recipe 4.3/5 (19 Votes)


  • 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


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.

You'll also love

Review this recipe

Herb & Parmigiano Crusted Tilapia with Quick Tomato Sauce Fresh Tomato, basil and ricotta risotto