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Wednesday, March 28, 2012

Yum Yum: Double Tomato Bruschetta

Double Tomato Bruschetta Recipe
picture from allrecipes

Every time I make this, I get asked for the recipe.  It is a little different from most bruschetta's because it uses sun-dried tomatoes.  And of course it is from where I get so many good recipes.

recipe image
Rated: rating
Submitted By: Laurie Thompson
Prep Time: 15 Minutes
Cook Time: 7 Minutes
Ready In: 35 Minutes
Servings: 12
"A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh."
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
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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