Wednesday, September 1, 2010

Double Tomato Bruschetta

(I toast my baguette slices in a griddle pan on my stove so I don’t need to wait on the oven. You can do it either way you like as long as the bread is nice and crispy to hold the hearty tomato mixture  )

6 roma tomatoes, chopped
½ C sun-dried tomatoes, packed in oil.
3 cloves minced garlic
1 C olive oil
2 tbsp. balsamic vinegar
¼ tsp. salt
¼ tsp. ground black pepper
1 French baguette
2 cups shredded mozzarella cheese.

Preheat oven on broiler setting.

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic,1/4 cup olive oil, vinegar, basil, salt and pepper. Allow mixture to sit for 10 minutes.

Cut baguette into ¾ in. slices. Spread olive oil on one side of each slice. Pre-heat skillet to medium/low heat. Place baguette slices olive oil side down and flip after brown. Cook until toasted.

Place baguette slices onto baking sheet in single layer. Divide tomato mixture evenly over the baguette slices. Top with mozzarella cheese.

Broil for 5 minutes or until the cheese is melted.
(Topping can be made and heated in oven then served with a spoon for guest to top their own baguette)

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