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.

Original recipe makes 12 servings

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

  • PREP

    15 mins

  • COOK

    7 mins

  • READY IN

    35 mins

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.

Nutrition

Calories: 215 kcal
Carbohydrates: 24.8 g
Cholesterol: 12 mg
Fat: 8.9 g
Fiber: 1.6 g
Protein: 9.6 g
Sodium: 426 mg

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