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Double Tomato Bruschetta

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Member since 2006
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Serves 12 | Prep Time 15 | Cook Time 7

Why I Love This Recipe

I love it this recipe. I usually skip the last step and just serve it cold without the cheese. I always get great feedback from my guests when I make it.

Ingredients You'll Need

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/2 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, no stems
1/4 teaspoon salt
1/4 teaspoon black pepper
1 French baguette
2 cups shredded mozzarella cheese


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 at least 10 minutes.

Cut the baguette into ¾-inch slices. On a baking sheet arrange the baguette slices in a single layer. Broil for 1 or 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.

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