Wednesday, April 14, 2010

Doubled Tomato Bruschetta

Source: Allrecipies
Ingredients:
6 roma (plum) tomatoes, chopped

1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Directions:
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 3/4-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.

Rating: B+
Pretty tasty for bruschetta, and I loved how the bread wasn't hard. Purchased at Jimmy John's for 50cents

1 comment:

sophia smith said...

I thinks we can eat Doubled Tomato Bruschetta as a breakfast..We can make easily and instantly...Thanks for sharing recipe here..

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