Double Tomato Bruschetta

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Yield: 12 servings
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  • 6 whole(s) roma (plum) tomatoes chopped
  • 1/2 cup(s) sun-dried tomatoes packed in oil
  • 3 clove(s) garlic minced
  • 1/4 cup(s) olive oil
  • 2 tablespoon(s) balsamic vinegar
  • 1/4 cup(s) fresh basil stems removed
  • 1/4 teaspoon(s) salt
  • 1 whole(s) French baguette
  • 2 cup(s) mozzarella cheese shredded


  1. 1. Preheat oven on boiler setting.

  2. 2. In a large bowl, combine everything except bread and cheese. Allow the mixture to sit for 10 minutes.

  3. 3. Cut the baguette into 3/4 in. slices. On a baking sheet, arrange the baguette slices in a single later. Broil for 1-2 minutes, until slightly brown.

  4. 4. Spoon tomato mixture evenly onto bread slices, top with mozzarella cheese.

  5. 5. Broil for 5 minutes, or until the cheese in melted.
December 2012

This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.

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