Saturday, July 19, 2008

Double Tomato Bruschetta

"This was a really good bruschetta recipe. I loved the flavor! Check my notes below."


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


Preheat the oven on broiler setting.
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.
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.


-The recipe didn't say whether to use the oil in the oil-packed sundried tomatoes. I did not, and it was fine.

-I would recommend using a loaf large enough to produce enough surface for the tomatoes (mine was not.)

-I used roasted minced garlic from a jar

-I did not broil it. I baked the bread on 350 degrees without the tomatoes for five minutes and then baked with the tomatoes and cheese for another 10.

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