Double Tomato Bruschetta

Double 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.




  • 6 roma (plum) tomatoes, chopped
  • ½ cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ cup fresh basil, stems removed
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 French baguette
  • 2 cups shredded mozzarella cheese



  • Step 1
    Preheat the oven on broiler setting.
  • Step 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.
  • Step 3
    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.
  • Step 4
    Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  • Step 5
    Broil for 5 minutes, or until the cheese is melted.

Nutrition Facts

Per Serving:

215 calories; protein 9.6g 19% DV; carbohydrates 24.8g 8% DV; fat 8.9g 14% DV; cholesterol 12.1mg 4% DV; sodium 425.6mg 17% DV.



By Laurie Thompson