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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Double Tomato Bruschetta Recipe

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This recipe for Double Tomato Bruschetta is from The Tanner Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 roma (plum) tomatoes, chopped small
1/2 cup sun-dried tomatoes, packed in oil, chopped
3 cloves garlic, minced
1/4 cup olive oil
2 TBL balsamic vinegar
1/4 cup fresh basil, stems removed, chopped
1/4 tsp salt
1/4 tsp pepper
1 French baguette
2 cups shredded mozzarella cheese
Directions:
Directions:
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt & pepper. Allow mixture to sit for at least 10 minutes (can sit for much longer too). Cut the baguette into 3/4 inch slices. Preheat broiler. Arrange bread slices in a single layer on a large baking sheet. Broil for 1-2 minutes until slightly brown. Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until cheese is melted. Watch closely as it can burn quickly.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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