Double Tomato Bruschetta

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

Preparation Details

Prep Time: 15 mins

Cook Time: 7 mins

Total Time: 35 mins

Servings: 12

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

Steps

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.