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Double Tomato Bruschetta

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Using fresh and sun-dried tomatoes in this Bruschetta recipes gives the appetizer more of a depth of flavor. Serve warm, while the cheese is hot and gooey.

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Ingredients

  • 6 Roma 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

Details

Servings 12
Preparation time 20mins
Cooking time 25mins

Preparation

Step 1

Preheat the oven on the 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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