Name: Double Tomato Bruschetta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 6 roma (plum) tomatoes, chopped; 1/2 cup sun-dried tomatoes, packed in oil; 3 cloves garlic, minced; 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

Why You’ll Love Double Tomato Bruschetta Recipe

It’s quick and easy — ready in about 35 minutes from start to finish.
The combination of fresh Roma tomatoes and sun-dried tomatoes brings a deep, rich tomato flavor that’s more complex than classic bruschetta.
A hit for parties or as a starter: crispy baguette slices, aromatic basil and garlic, a hint of balsamic bite — all topped with gooey melted cheese.
Works well even with simple pantry staples plus fresh produce; great for a quick but impressive appetizer when guests come over.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 Roma (plum) tomatoes, chopped
½ cup sun-dried tomatoes (packed in oil)
3 cloves garlic, minced
¼ cup olive oil
2 tablespoons balsamic vinegar
¼ cup fresh basil, stems removed
¼ teaspoon salt
¼ teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Directions

Preheat your oven on the broiler setting.
In a large bowl, combine the chopped Roma tomatoes, sun-dried tomatoes, minced garlic, olive oil, balsamic vinegar, fresh basil, salt, and pepper. Let the mixture sit for about 10 minutes to allow flavors to meld.
Slice the baguette into ¾‑inch thick slices. Arrange them in a single layer on a baking sheet. Broil for 1 to 2 minutes — just enough to get the bread slightly brown.
Divide the tomato mixture evenly over the toasted baguette slices. Then top each slice with shredded mozzarella.
Return to the broiler and broil for about 5 minutes, or until the cheese melts. Watch carefully so the bread doesn’t burn.
Remove from oven and serve while warm.

Servings and timing

Serves about 12 people
Prep time: ~15 minutes
Cook time: ~7 minutes (plus broiling)
Total time: ~35 minutes

Variations

Cheese Swap: Try provolone, gouda, or goat cheese for a different flavor.
Add Protein: Sprinkle cooked pancetta, prosciutto, or crumbled bacon on top before broiling.
Spicy Kick: Add a pinch of crushed red pepper flakes to the tomato mix.
Herb Twist: Swap basil for fresh oregano or thyme.
Vegan Option: Omit cheese or use a dairy-free alternative.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 1–2 days.
Reheat in a toaster oven or oven for a few minutes until the cheese remelts and the bread is crisp.
Avoid microwaving, as it can make the bread soggy.

FAQs

What kind of bread works best for this bruschetta?

A crusty French baguette works best because of its sturdy crust and chewy crumb — ideal for holding the tomato mixture and melted cheese without getting soggy.

Can I use a different type of cheese instead of mozzarella?

Yes. While mozzarella melts beautifully and gives that classic stretch and creaminess, you could experiment with shredded provolone, provolone‑mozzarella blend, or even a sprinkle of Parmesan for a sharper flavor.

Can I make this bruschetta ahead of time?

You can prepare the tomato mixture ahead and refrigerate it for a few hours to let flavors develop. Toast the bread and assemble/toppings just before serving for best texture.

What if I don’t have sun-dried tomatoes?

You can skip the sun-dried tomatoes and use only fresh Roma tomatoes — but the result will be milder in flavor. The dual-tomato combo gives deeper taste and texture contrast.

Is fresh basil necessary or can I use dried basil?

Fresh basil is ideal for the bright, herbaceous flavor. Dried basil could be used in a pinch but won’t give the same freshness; you might want to reduce the amount because dried herbs are more concentrated.

How do I prevent the bread from becoming soggy?

Ensure the bread is toasted fairly crisp under the broiler before adding the tomato mixture. Also don’t let the tomato mixture sit too long on the bread before serving; serve while the bread is still crisp and the cheese is melted.

Can I make this recipe gluten-free?

Yes — you could substitute a gluten-free baguette or sturdy gluten-free bread loaf. The texture might differ slightly, but toasting the slices first helps maintain crispness.

Can I omit cheese for a lighter or dairy-free version?

Absolutely. You can skip the mozzarella for a lighter vegetarian option — the tomato-basil topping alone is quite flavorful.

Will this work if I use canned tomatoes instead of fresh?

While fresh Roma tomatoes give the best texture and flavor, you could use good-quality canned diced tomatoes (drained) in a pinch; the result will be more like a salsa-style topping than fresh bruschetta.

What occasions is this bruschetta good for?

This appetizer works well for dinner parties, casual get-togethers, potlucks, or as a starter before a meal. It’s also great for a quick, tasty snack when you want something simple but satisfying.

Conclusion

Double Tomato Bruschetta is the kind of appetizer that impresses with both flavor and presentation, yet remains easy to prepare. Its vibrant blend of tomatoes, garlic, and basil layered on crisp bread with melted cheese makes it a go-to for entertaining or an indulgent snack. Whether served warm from the oven or enjoyed as a room-temperature bite, this bruschetta delivers the perfect mix of freshness and comfort.

Double Tomato Bruschetta