Double Tomato Bruschetta
Posted on March 5, 2008
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
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.
Comments
Leave a Reply
You must be logged in to post a comment.
sugar recipe celery beef eggs olive oil flour cooking apples dessert potato pork food cheese pasta garlic milk bell peppers baking recipes mustard seafood mushrooms parsley soup vegetables worcestershire sauce onion cloves bacon carrots side dish brown sugar sour cream salad butter onions chicken shrimp lettuce