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Double Tomato Bruschetta

By February 18, 2010April 11th, 2011Appetizers, Food, Kitchen, Recipes, Sides, Vegetarian

If you’re like us, you have a several recipes designated as staples for potlucks and parties. They are reliable, everyone loves them, and they are easy to make because you always have the ingredients. For us, Double Tomato Bruschetta always tops that list. Easy, light and full of flavor they are a hit and usually gone before we even get a piece.


  • 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


1. Preheat the oven on 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. 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, or until slightly brown.

4. Divide the tomato mixture evenly over the baguette slices. Top the slices
with mozarella cheese.

5. Broil for 5 minutes, or until cheese is melted.

Our Notes: This is not a recipe you can simply “estimate” on in regard to the wet ingredients. The combination of juices held naturally in the tomatoes over-estimating on wet ingredients will create an overly watery topping that won’t sit on the baguette and will create soggy results. Measure carefully and pay attention as you go. You can always use less vinegar and oil if necessary. This recipe can easily be made vegan with cheese substitutes.