Double Tomato Bruschetta

Ingredients

  • 6roma (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
  • 1French baguette
  • 2 cups shredded mozzarella cheese
  • Directions

  • Step 1

    Preheat the oven on broiler setting.

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  • 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.

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