Double Tomato Bruschetta

Name: Double Tomato Bruschetta
Prep time: 15 min
Cook time: 7 min
Yield: 12
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

⏱️ Ready in 22 min 🥄 Prep 15 min 🔥 Cook 7 min 👥 12 servings 👁️ 13 views

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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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Snack

📊 At a Glance

Prep 15 min

Cook 7 min

Serves 12

Difficulty Medium

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 215

% Daily Value*

Total Fat 8.9g 11%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 426mg 19%

Total Carbohydrate 24.8g 9%

Dietary Fiber 1.6g 6%

Total Sugars 2.4g

Protein 9.6g 19%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.