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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.


  • 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. 1.Preheat the oven on broiler setting.
  2. 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. 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. 4.Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. 5.Broil for 5 minutes, or until the cheese is melted.
Nutritional Information

Servings Per Recipe: 12 ,Amount Per Serving :,Calories: 215 , :, Total Fat:0.314 oz , Cholesterol:0.007 grain , Sodium:0.232 grain , Total Carbs:0.875 oz , Dietary Fiber:0.056 oz , Protein:0.339 oz ,