Double Tomato Bruschetta

Double Tomato Bruschetta

1889
Laurie Thompson 0

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

Ingredients

35 m {{adjustedServings}} servings 215 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

1889
  1. 2848 Ratings

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This is the BEST bruschetta recipe I've ever tried, and I've tried a bunch of them! Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun...

Delicious. My friends felt there was something missing and next time I plan on adding some fresh cut Oregano and doubling the garlic. I also plan on cutting the amount of olive oil used in half ...

Simply the best Bruschetta I have ever made! It got rave reviews from everyone over the holidays. I would definitely suggest letting it marinate over night - the longer the better. I also too...