Double tomato bruschetta
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6 roma tomatoes, chopped
0.5 c sun dried tomatoes packed in oil, chopped 3 cloves garlic, minced 0.25 c olive oil (or oil from tomatoes) 2 tbsp balsamic vinegar 0.25 c fresh basil, stems removed, julienned 0.25 tsp salt 0.25 tsp pepper 1 baguette 2 c shredded mozzarella |
1. Preheat oven to broiler setting.
2. In a large bowl, mix the roma tomatoes, the sun dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Let stand 10 minutes. 3. Cut the baguette into slices on the bias. Arrange in a single layer on a baking sheet, in a single layer. Broil for 1-2 minutes until lightly browned. 4. Top each baguette slice with the tomatoes. Sprinkle mozzarella on top and return to the broiler to melt the cheese. |