Wednesday, February 28, 2007

Double Tomato Bruschetta

I love love love this recipe! I only make it in the summer when the tomatoes are bursting with flavor! Tastes like the restaurant versions!

Double Tomato Bruschetta
All Recipes (Modified)

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
4 tbsp olive oil, divided
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper or 1 tsp dried basil
1 French baguette
2 cups shredded mozzarella cheese (and/or 4 tbsp grated parmesan cheese)
1 sweet onion chopped

Preheat the oven on broiler setting.

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, onion, 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.

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