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double tomato bruschetta
Items
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| Since 1906
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6 plum Tomatoes, chopped
1/2 cup Sun-Dried Tomatoes, packed in oil
3 garlic cloves, minced
1/4 cup olive oil
2 tbsp balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 tsp salt
1/4 tsp black pepper, ground
1 french baguette
2 cups mozzarella cheese, shredded
Preheat the oven on broiler setting
Combine tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper in a large bowl. Allow the mixture to sit for 10 minutes at room temperature.
Cut the baguette into 3/4-inches slices. Arrange the baguette slices in a single layer on the Large Cookie Sheet. Broil for 1 to 2 minutes, until slightly brown.
Divide tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.