Description
A flavorful twist on classic bruschetta, this double tomato version combines sun-dried and fresh tomatoes with garlic, basil, and Parmesan cheese for a delicious appetizer.
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
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine chopped 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 the slices for 1 to 2 minutes, until lightly browned. Turn slices and broil until the other side is lightly browned.
- Spoon the tomato mixture onto the toasted bread slices. Top with shredded mozzarella cheese.
- Bake in the preheated oven for 5 to 10 minutes, or until the cheese is melted.
Notes
- You can prepare the tomato topping in advance for more intense flavor.
- Try using fresh mozzarella for a richer taste.
- Serve warm for best results.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 186
- Sugar: 2g
- Sodium: 318mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg
