Name: Double Tomato Bruschetta
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Roma (plum) tomatoes, chopped - 6; Sun-dried tomatoes, packed in oil - ½ cup; Minced garlic - 3 cloves; Olive oil - ¼ cup; Balsamic Vinegar - 2 tablespoons; Fresh basil, stems removed - ¼ cup; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; French baguette - 1; Shredded mozzarella cheese - 2 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Double Tomato Bruschetta

1. Roma (plum) tomatoes, chopped - 6

2. Sun-dried tomatoes, packed in oil - ½ cup

3. Minced garlic - 3 cloves

4. Olive oil - ¼ cup

5. Balsamic Vinegar - 2 tablespoons

6. Fresh basil, stems removed - ¼ cup

7. Salt - ¼ teaspoon

8. Ground black pepper - ¼ teaspoon

9. French baguette - 1

10. Shredded mozzarella cheese - 2 cups

How to cook deliciously - Double Tomato Bruschetta

1. Stage

Preheat the oven on broiler setting.

2. Stage

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.

3. Stage

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.

4. Stage

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

5. Stage

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