Tomato Bruschetta
"A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh. Tomato Bruschetta is a must for every outdoor grilling or barbecue meal. "
Equipment
- Oven
- Large Bowl
Ingredients
- 6 Roma (plum) tomatoes, chopped
- ½ cup sun-dried tomatoes, packed in oil
- 3 cloves minced garlic
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- ¼ cup fresh basil, stems removed
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 French baguette
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven on broiler setting.
- 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.
- Cut the baguette into ¾-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
- Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
- Broil for 5 minutes, or until the cheese is melted.