Double Tomato Bruschetta
One of my favorite appetizers of all time, Double Tomato Bruschetta combines fresh tomatoes with sun dried tomatoes and other classic Italian flavors. Toasted bread is broiled with the tomato mixture and mozzarella cheese on top. This is a restaurant quality appetizer in the convenience of your own kitchen!
This post was originally published on June 5, 2009. It has been updated with new photos and details as of July 2020.
Like I’ve said before in my Parmesan Basil Orzo post, my sister’s boyfriend Steve is a great cook. Once when they were visiting Bob and me in Chicago, he made these Double Tomato Bruschetta appetizers. They are a-mazing! No wonder they have a 5/5 rating on Allrecipes.com!
My sister and I made them for my mom and aunt on Mother’s Day 2008, and they raved about them, so I made them again when my mom and sister recently visited. I really don’t think you can go wrong with tomatoes and fresh basil, but the addition of sun dried tomatoes elevates this bruschetta to a new level of yumminess. This is a must-try recipe!
UPDATE: Now 11 years later, I am still making this recipe! My dad once declared it his favorite appetizer ever! He does not give out compliments very often. I have added some photos to help guide you through how I make it. Now I toast the bread before assembling the bruschetta, and I think it makes it even better!
Preparing the Tomato Mixture
The recipe calls for Roma or plum tomatoes. I use what I have on hand. This most recent time it was some grape tomatoes. You can use whatever kind of tomatoes are most convenient.
To make the tomato mixture, add these ingredients to a bowl. I like to grate my garlic with a microplane grater.
Mix up the tomato mixture, and set it aside to prepare the bread.
Preparing the Bread
Slice the baguette into slices around 1/2 – 3/4 inch thick.
Line a baking sheet with foil and drizzle the bread with olive oil on both sides.
I like to use a silicone pastry brush to spread the oil over each slice on both sides.
Broil the slices of bread for around 2 minutes, until they start to turn golden brown. Using tongs, flip each slice.
Broil on the other side for another minute or two until golden brown.
At this point, if you really love garlic, you can rub a cut clove of garlic over each slice of bread. You can either leave the slices on the baking sheet or remove them to cool.
Preparing the bread this way is really worth the extra effort. It makes the resulting bruschetta so much better!
Making the Bruschetta
Spoon the tomato mixture on top of the slices of toasted bread.
Top with shredded mozzarella cheese.
Broil for around 5 minutes, until the cheese is melted.
Top with some extra chopped basil if desired. The bruschetta is now ready to serve! This is a restaurant quality appetizer that you can easily make at home!
Original Photo from 2009:
Gluten Free Double Tomato Bruschetta
Gluten free bread is something I struggle with. I haven’t found any that closely mimics traditional bread; however, I recently used a gluten free French baguette with this recipe. It turned out pretty good! I think toasting the bread helped.
Looking for more Tomato Recipes?
Check out these recipes featuring Tomatoes:
Bruschetta Grilled Cheese Sandwiches
Bacon Stuffed Cherry Tomato Appetizers
Pasta with Sun Dried Tomatoes
Summer Vegetable Pasta
Tomato, Zucchini, and Olive Orzo
Tomato Tart
Tomates Provencales {French Baked Tomatoes}
Panzanella {Italian Tomato Bread Salad}
Tortilla Espanola and Tomato Bread {Spanish Tapas}
Caprese Salad Skewers
Caprese Stuffed Chicken
Oven Dried Tomato Bruschetta
Oven Dried Tomatoes
Fresh Homemade Salsa
Simplified Chicken Tortilla Soup
Roasted Tomato Soup
Double Tomato Bruschetta
Ingredients
- 6 Roma tomatoes, chopped (plum tomatoes or any kind of fresh tomatoes)
- 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
Instructions
- Preheat oven on broiler setting. In a large bowl, combine the fresh tomatoes, sun dried tomatoes, garlic, olive oil, vinegar basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
- Meanwhile, cut the baguette into 1/2 to 3/4-inch slices. On a foil lined baking sheet, spread some olive oil, then arrange the baguette slices in a single layer. Brush with olive oil on both sides. Broil for 2 minutes, until slightly brown, then flip and broil for an extra 1-2 minutes until golden.
- Divide the tomato mixture evenly over the baguette slices. Top the tomato mixture with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.
I love sun dried tomatoes. What a wonderful recipe.
Super delicious. After step 2 use a garlicboss to rub a fresh garlic clove on your baguette slices. No garlic chunks! 5 out of 4 stars.
Oh, how delicious these look! A great combination – I'll definitely try it. Thank you so much for visiting my blog.
I love that it has regular and sun-dried tomatoes! It definitely looks worthy of 5 stars (allrecipes is one of my favorite sites)!
I haven't make bruschetta in so long and it is one of my favorites! I'll have to try your recipe!
I love sun dried tomatoes. They give it some sweetness. I'll have to try this. Thanks.
I absolutely love bruschetta and you've done such a great job with these. Definitely bookmarking this recipe!
oh man! love the double-tomatoes in there!
This recipe was the absolute best. I brought some to a party last night and got so many compliments.
Yes, Steve really IS a good cook! But after following your detailed instructions to make this bruschetta, I feel like a “good cook,” too! The one substitution I made was to use thinly sliced fresh mozzarella, thoroughly patted dry, since we didn’t have shredded mozz. It turned out GREAT, and Steve said it was the best homemade bruschetta he’s ever had, or possibly the best overall, including from restaurants! I drizzled a little balsamic over the top when plating to make it extra fancy. Molto buono!