Double Tomato Bruschetta You Have To Try

Tuesday, May 26, 2015

Double Tomato Bruschetta

"A delicious and smooth appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted however it is great with sparkling."

Ingredients :

6 roma (plum) tomatoes, chopped
half cup solar-dried tomatoes, packed in oil
3 cloves minced garlic
1/four cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/four teaspoon salt
1/four teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Instructions :

Prep : 15M	Cook : 12M	Ready in : 35M

Preheat the oven on broiler putting.
In a huge bowl, combine the roma tomatoes, solar-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the combination to sit down for 10 mins.
Cut the baguette into three/four-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 mins, until barely brown.
Divide the tomato aggregate flippantly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or till the cheese is melted.

Notes :

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