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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Double Tomato Bruschetta Recipe

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This recipe for Double Tomato Bruschetta is from The Thudin/Borndal/Friends 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 Tomatoes (diced)
1 8-10 oz Jar Sun Dried Tomatoes packed in oil (do not drain)
1 tsp Crushed Garlic
2 Tbls Balsamic Vinegar
1/2 tsp salt
1/2 tsp pepper
1 tsp Italian herbs
1 Cup Shredded Mozzarella
1 Cup Shredded Parmesan or Romano or Asiago Cheese

2 Baugette Loaves
1/4 Cup Olive Oil

Directions:
Directions:
Start by slicing baguettes 1/2 inch thick and placing on cookie sheet. Brush with olive oil. (herbs such as basil - oregano - rosemary can be added to oil) Place brushed bread directly under broiler and broil to toast for 2-5 minutes depending on your stove. Watch closely it burns fast.

Then mix all other ingredients in large bowl. Spoon tomato mix over toasted bread and return to broiler for 2 - 5 minutes and serve.

This is a huge recipe but very easy to cut in half. If cutting in half I still use the whole jar of sun dried tomatoes, but I do drain off some of the oil.

Preparation Time:
Preparation Time:
30 Min

 

 

 

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