Double Tomato Bruschetta

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Double Tomato Bruschetta

Prep 15 m

Cook 7 m

Ready In 22 m

12 Servings

215 Calories


"A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh."

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  1. 6 roma (plum) tomatoes, chopped

  2. 1/2 cup sun-dried tomatoes, packed in oil

  3. 3 cloves minced garlic

  4. 1/4 cup olive oil

  5. 2 tablespoons balsamic vinegar

  6. 1/4 cup fresh basil, stems removed

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon ground black pepper

  9. 1 French baguette

  10. 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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