Double Tomato Bruschetta

Total Time: 35 minutes

Prep Time: 15 minutes

Cook Time: 7 minutes

Servings: 12

Price per serving: $2.68

Author: Laurie Thompson


Double Tomato Bruschetta


· 6 plum tomato (blank)s roma (plum) tomatoes, chopped· ½ cup sun-dried tomatoes, packed in oil· 3 cloves minced garlic· ¼ cup olive oil· 2 tablespoons balsamic vinegar· ¼ cup fresh basil, stems removed· ¼ teaspoon salt· ¼ teaspoon ground black pepper· 1 French baguette· 2 cups shredded mozzarella cheese


Step 1Preheat the oven on broiler setting.Step 2In 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 3Cut 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 4Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.Step 5Broil for 5 minutes, or until the cheese is melted.