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!

close up of double tomato bruschetta

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!

double tomato bruschetta on a white plate

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

tomato mixture ingredients all laid out in an aerial shot

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.

garlic on a microplane grater over the bowl of tomato mixture

Mix up the tomato mixture, and set it aside to prepare the bread.

bowl of double tomato bruschetta mixture

Preparing the Bread

Slice the baguette into slices around 1/2 – 3/4 inch thick.

slices of baguette next to serrated knife on a cutting board
pile of baguette slices

Line a baking sheet with foil and drizzle the bread with olive oil on both sides.

sheet pan with slices of baguette covered in olive oil

I like to use a silicone pastry brush to spread the oil over each slice on both sides.

silicone pastry brush adding olive oil to top of the bread slices

Broil the slices of bread for around 2 minutes, until they start to turn golden brown. Using tongs, flip each slice.

silicone coated tongs picking up a slice of bread to flip it over

Broil on the other side for another minute or two until golden brown.

toasted bread slices on a sheet pan

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.

plate with single layer of toasted bread slices

Preparing the bread this way is really worth the extra effort. It makes the resulting bruschetta so much better!

plate piled with toasted bread slices

Making the Bruschetta

Spoon the tomato mixture on top of the slices of toasted bread.

slices of bread with tomato mixture on top

Top with shredded mozzarella cheese.

slices of bread topped with tomato mixture and shredded cheese on top before baking

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

bruschetta on a sheet pan

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!

double tomato bruschetta on a plate

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.

Double Tomato Bruschetta Pin

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

Double Tomato Bruschetta

Double Tomato Bruschetta combines fresh tomatoes with sun dried tomatoes and classic Italian flavors. Toasted bread is broiled with the tomato mixture and mozzarella cheese.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Italian
Servings 12


  • 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


  • 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.


Source: Adapted from
You’re Gonna Bake It After All
Keyword appetizer, Italian, snacks, tomatoes, vegetarian

10 thoughts on “Double Tomato Bruschetta”

  • 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)!

  • 5 stars
    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!

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