Double Tomato Bruschetta
2017-05-03- Servings : 12
- Prep Time : 15m
- Cook Time : 7m
- Ready In : 35m
A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.
Ingredients
- 6 Roma (Plum) 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 Cheese
Method
Step 1
Preheat the oven on broiler setting.
Step 2
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.
Step 3
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.
Step 4
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Step 5
Broil for 5 minutes, or until the cheese is melted.
Ingredients: Baguette, Balsamic Vinegar, Basil, Black Pepper, Cloves, Garlic, Mozzarella Cheese, Oil, Salt
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