Double Tomato Bruschetta recipe

All Recipes Appetizers and Snacks Bruschetta Recipes

Ingredients

6 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

Nutrition Info

215.4 calories
carbohydrate: 24.8 g
cholesterol: 12.1 mg
fat: 8.9 g
fiber: 1.6 g
protein: 9.6 g
saturatedFat: 2.8 g
servingSize: -
sodium: 425.6 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven on broiler setting.

  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.

  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.

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

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

Recipe Yield

12 servings

Recipe Note

A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.

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