Double Tomato Bruschetta
Ingredients:
- 6 Roma (Plum) tomatoes, chopped
- 1/2 cup sun-dried tomatoes (it says packed in oil--I couldn't find this so I just did sun-dried tomatoes diced up, soaked 'em in a little oil for about 10 minutes and called it good....and it was!)
- 3 cloves minced garlic
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar (YUM)
- 1/4 cup fresh basil, stems removed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 french baguette (I used a loaf of french bread, thinly sliced)
- 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, balsamic vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes (I let mine sit over night to let the flavors really blend together)
- Cut the baguette (or french loaf) 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.
- At this point you can either melt a little of the cheese onto each slice of bread or you can top each piece with the tomato mixture, put cheese on top and broil for another 5 minutes or so, or until the cheese is melted. (I did the former)
**I also really liked eating it on a toasted bagel! It made a great lunch!
***PS, thanks for the comments! It's good to know that I'm not just shooting all these posts off into cyberspace :)
