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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 mins
Cook Time 10 mins
Total Time 20 mins
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 Allrecipes.com
You're Gonna Bake It After All
Keyword appetizer, Italian, snacks, tomatoes, vegetarian