Double Tomato Bruschetta by Cool-jams

June 25, 2012 1 min read

Delicious Bruschetta from Cool-jams

Our backyard tomatoes are starting to ripen and boy do we love this bruschetta recipe using our vine ripened tomatoes. Makes a perfect lunch or appetizer...enjoy!

Ingredients

  • 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
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    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.
     

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