Double Tomato Bruschetta

I absolutely love any and all bruschetta. Tomatoes, Garlic, Basil, Olive Oil… can it get much better? In fact it can! This bruschetta is a staple of mine that I have brought to many parties and shared with many friends. It has that extra little kick that makes all the difference! This recipe was adapted from All Recipes.

Average Time: 30 minutes

Serves: 8-12


6 roma tomatoes, chopped

1/2 cup sundried tomatoes (packed in oil), chopped

3 cloves of garlic, minced

1/4 cup olive oil

1/2 cup fresh basil, chopped

2 tablespoons balsamic vinegar

1/4 tsp salt

1/4 tsp ground pepper

1 baguette or bread of choice, sliced


1. Preheat the oven on the broiler setting

2. 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.

3. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Serving suggestion: You can also spread a small amount of premade pesto on the bread slices before topping with the tomato mixture for a little more of a basil taste or sprinkle cheese (mozarella, parmesan, romano, etc.) on top. Photo courtesy of Real Epicurian.

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