Double Tomato Bruschetta

Pin It

Stop reading if you don't like easy, quick, delicious recipes!

I found this recipe for Double Tomato Bruschetta while cruising All Recipes over the weekend and have already made it twice. They are delicious little bites and everyone that has tried them loves them, even my super picky niece. I love having recipes like this in my arsenal for parties and impromptu snacks.

I used canned tomatoes because I had them and it was easier but would not skimp on the fresh basil or balsamic vinegar. They, along with the sun dried tomatoes, are the stars of the show. I learned a lot about balsamic vinegar and tasted some amazing vinegars that had been aged for 10+ years while in Florence. Unfortunately, I didn't pick any up while there (still kicking myself) but the four-year aged vinegar I had in the pantry worked fine.

Seriously, give these a try, they are fantastic!

Double Tomato Bruschetta

submitted by Laurie Thompson - www.allrecipes.com

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

Preheat the oven on broiler setting.

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.

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.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.

Notes: I used canned diced tomatoes and dried sun-dried tomatoes. I drizzled some olive oil over the bread slices and toasted for a couple of minutes. I then rubbed garlic over the bread slices rather than adding chopped garlic to the mixture.