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Double Tomato Bruschetta Recipe

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This recipe for Double Tomato Bruschetta is from The Conley 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

1/2 cup sun-dried tomatoes, packed in oil

3 cloves minced garlic

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
Directions:
Directions:
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 3/4-inch slices. Broil or bake til lightly browned or crispy.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese, some basil, and shaved parmeasan
Number Of Servings:
Number Of Servings:
about 12
Preparation Time:
Preparation Time:
approx 15 mins
Personal Notes:
Personal Notes:
You can also put this under the broiler after you assemble them for 3 tp 5 minutes until cheese is melted. I choose not to since I like this cold.
This is soooooo yummy.

 

 

 

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