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Double Tomato Bruschetta Recipe

Recipe by: Laurie Thompson

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook7 m
  • Ready In35 m
  • 1Preheat the oven on broiler setting.
  • 2In 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.
  • 3Cut 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.
  • 4Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  • 5Broil for 5 minutes, or until the cheese is melted.
Ingredients
  • 12 servings
  • 215 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    215
    11%
  • Fat:
    8.9
    14%
  • Carbs:
    24.8
    8%
  • Protein:
    9.6
    19%
  • Cholesterol:
    12
    4%

Based on a 2,000 calorie diet

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