Double Tomato Bruschetta

Brittany Pitschman
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Italian

Equipment

  • Large Cookie Sheet

Ingredients
  

  • 6 Plum Tomatoes chopped
  • 1/2 cup Sun-Dried Tomatoes packed in oil
  • 3 garlic cloves minced
  • 1/4 cup olive oil
  • 2 tbsp. balsamic vinegar
  • 1/4 cup fresh basil stems removed
  • 1/4 tsp salt
  • 1/4 tsp black pepper ground
  • 1 French Baguette
  • 2 cups mozzarella cheese shredded

Instructions
 

  • Preheat the oven on broiler setting
  • Combine tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper in a large bowl. Allow the mixture to sit for 10 minutes at room temperature.
  • Meanwhile, cut the baguette into 3/4-inches slices.
  • Arrange the baguette slices in a single layer on the Large Cookie Sheet. Broil for 1 to 2 minutes, until slightly brown.
  • Divide tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  • Broil for 5 minutes, or until the cheese is melted.

Notes

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Large Cookie Sheet
Keyword Bruschetta, tomato