Double Tomato Bruschetta

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Servs: 12   Prep:   Cook:

"A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh."

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  • add   1 French baguette
  • add   2 tablespoons balsamic vinegar
  • add   6 roma (plum) tomatoes, chopped
  • add   1/4 teaspoon salt
  • add   1/4 cup olive oil
  • add   1/4 teaspoon ground black pepper
  • add   2 cups shredded mozzarella cheese
  • add   3 cloves minced garlic
  • add   1/2 cup sun-dried tomatoes, packed in oil
  • add   1/4 cup fresh basil, stems removed


  1. Preheat the oven on broiler setting.
  2. 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.
  3. 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.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.

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