Double Tomato Bruschetta
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A quick & easy bruschetta recipe that combines the flavors of sun-dried tomatoes with Roma tomatoes for a perfect merriment of flavors.
Ingredients
  • 6 roma (plum) tomatoes, chopped
  • ½ cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ cup fresh basil, stems removed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 French baguette
  • Grated Parmesan cheese
Instructions
  1. Preheat your oven to 400 degrees.
  2. Cut your baguette into ¾ inch slices.
  3. On a cookie sheet, arrange your baguette in a single layer. Drizzle lightly with olive oil. Broil for 2 minutes, until just slightly brown.
  4. 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 (or as long as three hours).
  5. Divide the tomato mixture evenly over the baguette slices.
  6. Top the slices with freshly grated Parmesan cheese.
Recipe by The Motherload at http://momadvice.com/blog/2012/03/double-tomato-brushetta