Double Tomato Bruschetta recipe
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Ingredients
- 6 roma (plum) tomatoes, chopped ½ cup sun-dried tomatoes, packed in oil 3 cloves minced garlic 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
Nutrition Info
- 215.4 caloriescarbohydrate: 24.8 gcholesterol: 12.1 mgfat: 8.9 gfiber: 1.6 gprotein: 9.6 gsaturatedFat: 2.8 gservingSize: -sodium: 425.6 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Double Tomato Bruschetta
Directions
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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.