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Thursday, August 4, 2016

double tomato bruschetta

Ingredients

  • Servings: 12
  • 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

Recipe

    Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 35 mins

  • 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.

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