Double Tomato Bruschetta

If you’re like us, you have a several recipes designated as staples for potlucks and parties. They are reliable, everyone loves them, and they are easy to make because you always have the ingredients. For us, Double Tomato Bruschetta always tops that list. Easy, light and full of flavor they are a hit and usually gone before we even get a piece.

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

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, or until slightly brown.

4. Divide the tomato mixture evenly over the baguette slices. Top the slices
with mozarella cheese.

5. Broil for 5 minutes, or until cheese is melted.

Our Notes: This is not a recipe you can simply “estimate” on in regard to the wet ingredients. The combination of juices held naturally in the tomatoes over-estimating on wet ingredients will create an overly watery topping that won’t sit on the baguette and will create soggy results. Measure carefully and pay attention as you go. You can always use less vinegar and oil if necessary. This recipe can easily be made vegan with cheese substitutes.



Comments

  1. Oh, that looks good. I love a good bruschetta recipe!

  2. If you aren’t serving any vegetarians I personally like to slice some pepperoni slices into quarters and put that in the mix, adds a nice little flavor.

  3. They are delicious!!! a requirement at all parties!

  4. An easy way to avoid watery topping is to mix the chopped tomatoes with the salt and drain the mixture in a strainer for 30 minutes or so. Sunday, I got 3/4 cup liquid out of 6 Romas and the mixture was still juicy, but not sopping.

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