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
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.