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.
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.
